Tomato and Basil Risotto
by shalla1103
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
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INGREDIENTS
- 7 cups well seasoned vegetable stock ; garlic stock or chicken stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- Salt ; to taste
- 2 garlic cloves ; minced
- 1 pound tomatoes ; grated
- Pinch ; of sugar
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups Arborio rice
- Salt ; and freshly ground pepper to taste
- 1/2 cup dry white or ros� wine ; such as Pinot Grigio or Sauvignon Blanc
- 1/2 pound additional sweet ripe tomatoes ; finely diced (about 3/4 cup)
- 1/4 cup slivered fresh basil
- 1/4 to 1/2 cup freshly grated Parmesan cheese ; (1 to 2 ounces)
INSTRUCTIONS
1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
3. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
4. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn?t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (290g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 364 | ||
| Calories from Fat: 35 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.9g | 5 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 918.8mg | 32 % | |
| Potassium 380.9mg | 10 % | |
| Total Carbohydrate 74.2g | 22 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 70g | ||
| Protein 6.9g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 364
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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