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:

Quickview
478k Calories
15g Protein
22g Total Fat
46g Carbs
7% Health Score
Limit These
Calories
478k
24%

Fat
22g
35%

  Saturated Fat
10g
66%

Carbohydrates
46g
15%

  Sugar
4g
5%

Cholesterol
47mg
16%

Sodium
1415mg
62%

Alcohol
4g
23%

Get Enough Of These
Protein
15g
31%

Calcium
399mg
40%

Manganese
0.71mg
35%

Phosphorus
304mg
30%

Vitamin A
1463IU
29%

Selenium
14µg
20%

Vitamin K
13µg
13%

Vitamin C
10mg
12%

Vitamin B6
0.23mg
12%

Vitamin E
1mg
12%

Zinc
1mg
11%

Magnesium
39mg
10%

Vitamin B2
0.17mg
10%

Potassium
315mg
9%

Copper
0.17mg
9%

Vitamin B5
0.77mg
8%

Fiber
1g
7%

Vitamin B12
0.4µg
7%

Vitamin B3
1mg
7%

Iron
1mg
6%

Vitamin B1
0.08mg
6%

Folate
19µg
5%

Vitamin D
0.29µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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