Description
A rich and creamy tomato risotto topped with fresh basil and burrata, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 white onion (finely chopped)
- 2 cloves garlic (minced or pressed)
- 2 cups arborio rice
- 8 cups vegetable broth
- 24 ounces tomato puree
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 leaves basil
- ½ cup parmesan cheese (or non-dairy cheese, grated)
- cherry tomatoes (halved and charred on a grill pan for a few minutes)
- burrata (or non-dairy burrata)
Instructions
- Warm 8 cups vegetable broth and keep hot.
- In a large skillet, fry 1 white onion (finely chopped) in 2 tablespoons olive oil for 3 minutes.
- Add 2 cloves garlic (minced) and 2 cups arborio rice and fry for 1 to 2 minutes.
- Add 1 cup of vegetable broth, 24 ounces tomato puree, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook the risotto on a gentle simmer until al dente (15 to 20 minutes). Stir with a wooden spoon almost continuously, adding one cup of vegetable broth at a time after the previous broth is absorbed.
- When the rice is al dente, turn the heat off and add ½ cup parmesan cheese, a drizzle of extra virgin olive oil, and 15 leaves basil.
- Stir with the heat off for 2 minutes; more vegetable broth may be added if the rice gets too thick; it should be very creamy, not too thick or too runny.
Notes
- Nico’s serving tip: serve on a flat plate topped with charred cherry tomatoes, small basil leaves, and optionally some burrata bits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg