Tomato Risotto

🛒 Ingredients

• Arborio rice 80 g · 280 kcal
• Canned crushed tomatoes 150 g · 30 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Vegetable broth 500 g · 25 kcal
• Dry white wine 50 g · 40 kcal
• Parmesan cheese 20 g · 80 kcal
• Olive oil 10 g · 90 kcal
• Unsalted butter 10 g · 70 kcal
• Fresh basil 5 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil and half of the butter in a large, heavy-bottomed pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, then add minced garlic and cook for another minute until fragrant.
2. Add the Arborio rice to the pan and stir for 2-3 minutes until the edges of the grains are translucent but the center is still opaque.
3. Pour in the white wine and stir until it has completely evaporated, scraping up any browned bits from the bottom of the pan.
4. Stir in the crushed tomatoes. Begin adding warm vegetable broth, one ladleful at a time, stirring constantly until each addition is almost completely absorbed before adding the next.
5. Continue adding broth and stirring for about 20-25 minutes, until the rice is creamy and al dente.
6. Remove from heat. Stir in the remaining butter and grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste, garnish with fresh basil, and serve immediately.