Think risotto is just for cold weather? This summertime version uses both fresh and sundried tomatoes for a double dose of tomato flavor. Garnish with lots of fresh basil for caprese vibes! Add butter and grated Parmesan cheese at the end, for extra richness.
- 3 1/ 2 cups vegetable stock, or more depending on desired doneness
- 3/ 4 cup uncooked arborio rice
- 1/ 4 cup chopped red or white onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/ 4 cup dry white wine, optional
- 1 cup chopped tomatoes
- 1/ 2 cup chopped sun dried tomatoes
- 1 tablespoon basil, chopped, plus more for topping
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
In a large pan/pot, heat the olive oil. Add in the onions and garlic. Sauté until tender and aromatic.
Once cooked, add in the chopped tomatoes. Sauté for 2 minutes. Add in the arborio rice. Coat in the oil-tomato mixture well.
Pour in the white wine. Mix until it has been absorbed (the rice will turn a bit creamy).
Pour in 1 cup of the stock to the rice. Add in the tomato paste, basil, and sun dried tomatoes.
On medium heat, continue to mix frequently until the rice absorbs the stock. Keep stirring until the rice absorbs the liquid.
Add another 1/2 cup of the stock. Mix frequently until it is absorbed. Repeat this step every 5 minutes or so.
After 25-30 minutes or so, rice should be perfectly cooked and still chewy. Season with salt as needed.
If the risotto is a bit dry, feel free to add in 1/4 cup of stock and mix well.
Serve and enjoy immediately! Garnish with some chopped basil if desired.