Tomato-Basil Risotto

Name: Tomato-Basil Risotto
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 0 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 2 Tbsps chopped fresh basil; 2 Tbsps olive oil; 296 milliliters chopped onion; 118 milliliters grated fresh Parmigiano-Reggiano cheese; 237 milliliters chopped drained San Marzano tomatoes; 946 milliliters fat-free, lower-sodium chicken or vegetable broth; 59 milliliters white wine

The recipe Tomato-Basil Risotto could satisfy your Mediterranean craving in around 33 minutes. This recipe serves 4. One serving contains 391 calories, 9g of protein, and 16g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of olive oil, basil, butter, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

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Broth

Equipment you will use

Sauce Pan

Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts.

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Olive Oil

Butter

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Frying Pan

Add onion; saut 5 minutes or until tender.

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Onion

Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

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Broth

Rice