Simple Homemade Creamy Tomato Basil Risotto

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •1 cup Arborio rice
• •1/2 cup dry white wine
• •4 cups vegetable stock, kept warm
• •1 cup canned crushed tomatoes
• •1/2 cup heavy cream
• •1/2 cup grated Parmesan cheese
• •1/4 cup fresh basil leaves, chopped
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Heat the olive oil in a large saucepan over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in the minced garlic and cook for another minute.

4. 4

   Add the Arborio rice and stir to coat it in the oil, cooking for 1-2 minutes to lightly toast the rice.

5. 5

   Pour in the white wine, stirring constantly until it is absorbed.

6. 6

   Gradually add the warm vegetable stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.

7. 7

   After about 20 minutes, when the rice is almost tender, stir in the crushed tomatoes.

8. 8

   Cook for another 5 minutes, stirring frequently, until the rice is cooked through and creamy.

9. 9

   Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and chopped basil leaves.

10. 10

    Season with salt and black pepper to taste.

11. 11

    Serve immediately, garnished with additional basil and Parmesan cheese if desired.