The combination of ripe tomatoes and fresh basil in this recipe creates a tasty and tart risotto that is great as a main entree or a savoury side.
Using a long grain white rice instead of Arborio rice (the type of rice typically used in risotto dishes) lowers the calories and increases the amount of fibre per serving – slightly.
Tomato Basil Risotto
7 cups low sodium vegetable broth
2 tbsp olive oil
1/2 cup yellow onion, chopped finely
2 garlic cloves, minced
1 pound tomatoes, shredded (~ 1 1/2 cups)
1 tsp fresh thyme or 1/2 tsp dried thyme
1 1/2 cups long grain white rice
1/2 cup white wine vinegar
1/2 pound ripe tomatoes, finely diced (~ 3/4 cup)
1/4 cup fresh basil, finely sliced
1/4 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
- Warm broth in a saucepan over low heat.
- Heat the olive oil over medium heat in a a wide, heavy saucepan.
- Add the onion and cook about 5 minutes until tender and translucent.
- Add rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle.
- Add in the grated tomatoes and thyme. Stir often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add white wine vinegar and stir until it has been absorbed by the rice.
- Begin adding the broth about 1/2 cup at a time.
- Cook, stirring often, until it is just about absorbed. Add another 1/2 – 1 cup of the broth and stir until absorbed. Continue to add more broth each time the rice is almost dry.
- Add in the finally 1/2 cup of broth to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy.
Recipe adapted from http://www.nytimes.com/2013/07/23/health/tomato-and-basil-risotto.html?_r=0