Quick and Easy Italian Creamy Tomato Risotto
This easy Creamy Tomato Risotto combines creamy rice with fresh cherry tomatoes and aromatic basil, creating a comforting and flavorful dish that's perfect for beginners.
Ingredients
- 1 can (400g) chopped tomatoes
- 1 liter vegetable stock
- 1 knob of butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 rosemary sprig finely chopped
- 250 grams risotto rice
- 300 grams cherry tomatoes halved
- A small bunch of basil roughly torn
- 4 tbsp Parmesan cheese grated
Instructions
Prepare the Tomato Base
- Start by blending the chopped tomatoes with half of the vegetable stock in a food processor until smooth.Pour this mixture into a saucepan, add the remaining stock, and bring it to a gentle simmer.Keep it warm on a low heat while you work on the risotto.
Cook the Aromatics
- In a large saucepan, heat the butter and olive oil over a gentle flame until the butter melts.Add the finely chopped onion and cook for about 6-8 minutes, or until it's softened and translucent.Stir in the garlic and rosemary, cooking for an additional minute to release their flavors.
Start the Risotto
- Add the risotto rice to the pan and cook, stirring constantly, for 1 minute.This step helps to toast the rice and adds extra flavor.
Add the Stock Mixture
- Begin adding the hot tomato and stock mixture to the rice, a quarter at a time. Stir frequently, allowing each addition to be absorbed before adding more.After you've used half of the stock, mix in the halved cherry tomatoes.Continue cooking and stirring for about 20-25 minutes, until the rice is creamy and tender, and the cherry tomatoes are softened.Make sure to use up all of the stock.
Final Touches
- Once the risotto is cooked, cover the pan and let it sit for 1 minute.Stir in the torn basil leaves.Serve your risotto hot, garnished with grated Parmesan cheese and a generous grind of black pepper.
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