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Risotto is a dish that epitomizes the essence of Italian comfort food. With its creamy texture and rich flavors, it has won the hearts of food lovers around the globe. This versatile dish can be prepared in myriad ways, each variation embodying the culinary traditions of different regions in Italy. Among the many delightful renditions of risotto, Creamy Tomato Basil Risotto stands out for its vibrant flavors and aromatic allure. This recipe marries the sweetness of ripe tomatoes with the freshness of basil, creating a satisfying meal that is sure to impress.

Creamy Tomato Basil Risotto for Busy Nights

Discover the comforting delight of Creamy Tomato Basil Risotto, a classic Italian dish that combines rich flavors and creamy textures. Made with Arborio rice, fresh tomatoes, and aromatic basil, this recipe is perfect for family dinners or special gatherings. Experience the balance of sweetness and acidity as you savor each spoonful. With simple steps and high-quality ingredients, you can create a dish that's not only delicious but also visually appealing. Enjoy the warmth of homemade risotto and impress your loved ones with this culinary masterpiece.
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth, kept warm

1 can (14.5 oz) crushed tomatoes (preferably San Marzano for their rich flavor)

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup dry white wine (optional, for added depth)

1/2 cup freshly grated Parmesan cheese (plus extra for serving)

1/4 cup heavy cream

1 cup fresh basil leaves, chopped (plus extra for garnish)

2 tablespoons extra virgin olive oil

Salt and pepper, to taste

Instructions
 

Heat the Oil: In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until the onion turns translucent and softens.

    Add Garlic: Incorporate the minced garlic into the skillet, cooking for an additional minute. Stir continuously to release the garlic’s aroma, making sure it doesn’t burn.

      Toast the Rice: Add the Arborio rice into the skillet and stir for about 2 minutes. This step is crucial; ensure that each grain is evenly coated with the oil, allowing them to toast lightly and enhance their flavor.

        Deglaze with Wine: If using, pour in the white wine and let it simmer, stirring frequently, until most of the liquid is absorbed. This process enriches the risotto’s flavor profile, though you can omit it for a quicker dish.

          Incorporate the Tomatoes: Stir in the crushed tomatoes, then gradually begin adding the warm vegetable broth one ladle at a time. Allow each ladle of broth to be absorbed fully before adding the next, stirring generously. This gradual process helps achieve the creamy texture we desire, usually taking about 18-20 minutes.

            Finish with Cream and Cheese: Once the rice has reached al dente perfection and absorbed most of the liquid, remove the skillet from heat. Stir in the heavy cream, freshly grated Parmesan cheese, and chopped basil. Taste and season with salt and pepper as desired.

              Garnish and Serve: Serve the risotto warm in bowls, adorned with an extra sprinkle of Parmesan cheese and a few fresh basil leaves for an inviting presentation.

                Prep Time, Total Time, Servings:

                  15 minutes | 30 minutes | 4 servings