Go Back
Risotto is a classic Italian dish that has won the hearts of many with its creamy texture and rich flavors. This versatile dish, traditionally made with Arborio rice, offers a warm and comforting experience that can elevate any meal. The Simply Luxurious Creamy Tomato Basil Risotto takes this beloved classic and infuses it with vibrant flavors, making it not only satisfying but also a touch gourmet.

Simple Creamy Tomato Basil Risotto

Indulge in the warmth of homemade Simply Luxurious Creamy Tomato Basil Risotto, a dish that transforms Arborio rice into a creamy delight. Perfect for an easy weeknight dinner, this risotto bursts with fresh flavors from cherry tomatoes and fragrant basil. Its comforting texture is both satisfying and gourmet, making it a special addition to any meal. Try it tonight and enjoy the creamy goodness that will elevate your dining experience. Save this for later!
Print Recipe Pin Recipe

Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (low-sodium)

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 option)

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

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Warm the Broth: In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat, as you'll be adding it to the risotto later.

    Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add Rice: Stir in the Arborio rice and toast it for about 2 minutes, ensuring it’s well-coated with the oil and mixed with the onions and garlic. This step enhances the nutty flavor of the rice.

        Deglaze with Wine: If using, pour in the dry white wine and cook, stirring constantly, until the liquid is mostly absorbed by the rice.

          Gradual Broth Addition: Start adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding the next ladle. This process should take about 18-20 minutes.

            Incorporate Tomatoes: When the risotto is creamy and the rice is al dente, gently fold in the halved cherry tomatoes. Cook for an additional 2-3 minutes to warm the tomatoes through.

              Finish with Cream and Cheese: Remove the skillet from heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Season with salt and freshly ground black pepper to taste.

                Add Fresh Basil: Finally, sprinkle in the chopped fresh basil and give it one last stir.

                  Serve: Spoon the creamy risotto into warm bowls and garnish with extra basil leaves or a sprinkle of Parmesan cheese if desired.

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