Fresh Basil and Tomato Risotto Recipe
Summary
Ingredients
| Chopped plum tomatoes | 2 Cup (32 tbs) | |
| Chopped basil | 3 Tablespoon (fresh) | |
| Olive oil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Chicken broth | 8 Cup (128 tbs) (can use less if desired) | |
| Onion | 1 Medium, chopped | |
| Arborio rice | 2 Cup (32 tbs) | |
| Dry white wine | 1⁄2 Cup (8 tbs) | |
| Shredded mozzarella cheese | 2⁄3 Cup (10.67 tbs) | |
| Freshly ground pepper | 1⁄2 Teaspoon | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 515 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 4.8 g24%
Trans Fat 0 g
Cholesterol 23.9 mg8%
Sodium 2173.7 mg90.6%
Total Carbohydrates 88 g29.5%
Dietary Fiber 2.6 g10.5%
Sugars 10.4 g
Protein 12 g24.7%
Vitamin A 30.9% Vitamin C 30.6%
Calcium 24.9% Iron 8.8%
*Based on a 2000 Calorie diet
Directions
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add the onion and saute for 3 minutes or until tender and translucent. Add the rice and cook for 1 minute or until a white dot is visible in the center of each grain, stirring constantly. Stir in the wine and cook for 1 minute or until almost absorbed, stirring constantly. Add 1 cup warm chicken broth and cook until the broth is absorbed, stirring constantly. Add 6 cups broth 1 cup at a time, cooking until the broth is absorbed before adding more and stirring constantly. When 6 cups of broth have been added, add the broth 1/2 cup at a time and test the rice. Rice should be tender but still firm when done. You may not need all 8 cups of broth. The total cooking time should be about 30 minutes.
When the rice tests done, stir in the tomato mixture and cook for 2 minutes. Remove from the heat and stir in the mozzarella cheese and pepper. Top each serving with Parmesan cheese.
Chef
