Risotto Pomodoro

Pomodoro risotto, featuring bright cherry tomatoes, marries the creamy texture of Arborio rice with the vibrant sweetness of tomatoes. One-pot-dinners for the win.

Ingredients

• 1 cup Arborio rice

• 2 cups cherry tomatoes, halved

• 4 cups vegetable broth

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional)

• 1/2 cup grated Parmesan cheese

• 2 tablespoons olive oil

• Salt and pepper, to taste

• Fresh basil for garnish

  
  

INSTRUCTIONS

Start by warming 4 cups of vegetable broth in a saucepan set over low heat. Let it simmer gently while preparing the other ingredients. This step ensures the rice cooks evenly, resulting in a creamier texture.

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, sautéing it until translucent, which should take about 5 minutes. Then, add 2 minced garlic cloves and cook for another minute until their aroma fills the kitchen.

Once your onions and garlic are soft, add 1 cup of Arborio rice to the skillet. Stir continuously for about 2-3 minutes, toasting the rice until it starts to get slightly translucent. If you're using wine, pour in 1/2 cup dry white wine now and let it simmer until completely absorbed.

After the wine has absorbed, start adding the warm vegetable broth, one ladle at a time, stirring continuously. Ensure each addition is almost completely absorbed before adding another ladle. After about 10 minutes, when the rice is starting to soften, introduce the halved cherry tomatoes.

Continue to cook the risotto, gradually adding broth as needed, for a total of roughly 18-20 minutes. The rice should be creamy and cooked al dente. Once ready, remove it from heat and stir in 1/2 cup grated Parmesan cheese. Adjust the salt and pepper to your taste, and let it rest for a few minutes to allow flavors to meld together.

To plate your risotto pomodoro, garnish generously with fresh basil leaves. T

Tips

Consider finishing your risotto with a drizzle of high-quality extra virgin olive oil or a sprinkle of pine nuts. These elements provide a delightful crunch and richness.

Keep the arborio rice al dente, as overcooking can lead to a mushy and heavy risotto.