Creamy Tomato Basil Risotto
If you want to add more gluten free recipes to your collection, Creamy Tomato Basil Risotto might be a recipe you should try. One portion of this dish contains about 15g of protein, 23g of fat, and a total of 479 calories. For $2.44 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. 94 people were impressed by this recipe. This recipe is typical of Mediterranean cuisine. A mixture of vegetable broth, garlic cloves, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Will Cook for Smiles. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 55%. If you like this recipe, you might also like recipes such as Tomato and basil risotto, Burst Tomato and Basil Risotto with Mascarpone, and Lemon-Basil Risotto with Tomato Topping.
Servings: 4
Ingredients:
5-6 leaves of fresh basil, minced
3 medium garlic cloves, minced
1/3 cup heavy cream
2 Tbsp olive oil
Fresh grated Parmesan cheese for topping
fresh cracked pepper
1 cup of Arbirio rice
salt
1 large shallot, sliced thin
1 tbsp tomato sauce
3 - 4 cup vegetable broth
2 medium tomatoes on a vine
2/3 cup of white wine
Equipment:
frying pan
Cooking instruction summary:
Preheat a large, deep cooking pan on medium heat and add olive oil.Add sliced shallot and saute until fragrant.Add diced tomatoes saute for about 3-4 minutes. Add minced garlic and saute until fragrant.Add Arborio rice and mix well. Add 1/3 cup of wine, cook for a couple of minutes then add 1 cup of stock and tomato sauce and stir well. Cook until rice absorbed the liquid.Add 1 cup of stock and cook until rice absorbed the liquid.Add the second third of wine and 1 cup of stock and cook until rice is done.Stir in heavy cream.Add fresh minced basil, salt and pepper. Stir well. (If liquid is absorbed and rice is not done, then add another 1/2 to 1 cup of stock until rice is fully cooked). Taste to make sure there is enough salt.Serve right away, topped with some fresh grated Parmesan cheese and enjoy!
Step by step:
1. Preheat a large, deep cooking pan on medium heat and add olive oil.
2. Add sliced shallot and saute until fragrant.
3. Add diced tomatoes saute for about 3-4 minutes.
4. Add minced garlic and saute until fragrant.
5. Add Arborio rice and mix well.
6. Add 1/3 cup of wine, cook for a couple of minutes then add 1 cup of stock and tomato sauce and stir well. Cook until rice absorbed the liquid.
7. Add 1 cup of stock and cook until rice absorbed the liquid.
8. Add the second third of wine and 1 cup of stock and cook until rice is done.Stir in heavy cream.
9. Add fresh minced basil, salt and pepper. Stir well. (If liquid is absorbed and rice is not done, then add another 1/2 to 1 cup of stock until rice is fully cooked). Taste to make sure there is enough salt.
10. Serve right away, topped with some fresh grated Parmesan cheese and enjoy!
Nutrition Information:
covered percent of daily need
