Teresa's Recipes
Tomato Parmesan Risotto
Experience the comforting embrace of our creamy Tomato Parmesan Risotto. This dish, hailing from Northern Italy, is an exquisite blend of arborio rice bathed in a savory tomato paste and vegetable broth. It's enhanced by a generous sprinkling of parmesan cheese, a dash of white wine, and a hint of dried basil. Each spoonful promises a delightful culinary journey that's perfect for any occasion - from a cozy family dinner to a sophisticated dinner party.
Ingredients
- 2 tablespoons Olive oil
- 1, finely chopped Onion
- 2 cloves, minced Garlic
- 1.5 cups Arborio rice
- 3 tablespoons Tomato paste
- 1/2 cup White wine
- 4 cups Vegetable broth
- 1 tablespoon Dried basil
- 1/2 cup Grated parmesan cheese
- To taste Salt and pepper
- For garnish Fresh basil leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 10g
- Carbs: 65g
- Protein: 12g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add finely chopped onion and minced garlic. Sauté until the onion becomes translucent, around 5 minutes.
- Stir in Arborio rice and tomato paste until the rice is well-coated.
- Pour in white wine, stirring constantly until it's completely absorbed by the rice.
- Gradually introduce vegetable broth, around 1/2 cup at a time. Ensure each batch is fully absorbed before adding the next, stirring constantly for about 20 minutes until the rice is creamy and tender.
- Mix in dried basil and grated parmesan cheese. Season with salt and pepper according to your preference.
- Remove the pan from heat and let the risotto rest for a few minutes prior to serving.
- Garnish with fresh basil leaves and serve hot. Enjoy your homemade Italian comfort food!
Tips
- For a richer flavor, replace half of the vegetable broth with chicken broth.
- You can also add a variety of vegetables like peas, bell peppers or zucchini for a nutritious twist.