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Risotto is a beloved Italian dish renowned for its creamy texture and comforting qualities. This versatile comfort food can be adapted to a myriad of flavors, making it suitable for any occasion. Among its many variations, creamy tomato basil risotto stands out for its vibrant flavors, rich textures, and the use of seasonal ingredients that elevate the dish.

Simple Creamy Tomato Basil Risotto

Indulge in the vibrant flavors of spring with this creamy tomato basil risotto, perfect for a delightful brunch or an easy weeknight dinner. This comforting dish features Arborio rice slow-cooked to creamy perfection, combined with fresh cherry tomatoes and aromatic basil. It's quick to prepare, making it ideal for busy nights. Save this recipe for a nourishing meal that brings everyone together around the table. Try it tonight, and embrace the deliciousness!
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 cup ripe cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

1/2 cup heavy cream (or coconut cream for a vegan alternative)

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Warm the Broth: Begin by placing the vegetable broth in a medium saucepan. Heat it over low flame until it reaches a gentle simmer, maintaining warmth for later use in the risotto.

    Sauté Aromatics: In a large skillet or saucepan, pour in the olive oil and warm it over medium heat. Add the finely chopped onion, sautéing for about 3-4 minutes or until it becomes soft and translucent. Introduce the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.

      Toast the Rice: Stir in the Arborio rice, ensuring it is thoroughly coated in oil, onion, and garlic. Toast the rice for approximately 2 minutes; this step helps to intensify the nutty flavor.

        Deglaze with Wine: If you’re using white wine, now is the time to pour it in. Stir continuously as the wine cooks down, allowing the rice to absorb most of the liquid.

          Gradually Add Broth: Start ladling in the warm vegetable broth, adding one ladle at a time. Make sure to stir frequently and wait until the rice has absorbed most of the liquid before adding the next ladle. This process should take about 18-20 minutes, resulting in a creamy texture.

            Incorporate Tomatoes: Once the risotto reaches a creamy consistency and the rice is al dente, gently fold in the halved cherry tomatoes. Allow them to warm through by cooking for an additional 2-3 minutes.

              Finish with Cream and Cheese: Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese (or nutritional yeast for a vegan option) until they meld into the risotto, creating a rich, creamy texture. Season with salt and freshly ground black pepper to taste.

                Add Fresh Basil: Last but not least, sprinkle the chopped fresh basil over the top and stir it in gently, allowing the aroma to infuse the dish.

                  Serve: Dish out the creamy risotto into warm bowls. For an added touch, garnish with extra fresh basil leaves or a light dusting of Parmesan cheese. Enjoy the delightful burst of flavors!

                    Prep Time, Total Time, Servings: 10 mins | 30 mins | Serves 4