Name: One-Pan Tomato and Basil Risotto Delight
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/4 cup grated parmesan cheese; 1/2 teaspoon black pepper; 1 finely chopped shallot; 2 fresh tomatoes, seeded and diced into 1 inch chunks; 1 Tablespoon salted butter; 2 garlic cloves, crushed; 1/4 cup dry white wine; 3/4 cup gluten-free arborio rice; 2 cups of baby spinach, roughly chopped; 10 basil leaves, finely chopped; 3 cups chicken stock; 1 teaspoon salt

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Get ready for a taste sensation with this simplified, yet indulgent and tactile Tomato and Basil Risotto. Crafted in a single pan to reduce mess and fuss, this dish is a symphony of zesty tomatoes and aromatic basil mixed into creamy Risotto. Perfect for two.

Milk

Gluten Free

Lactose Free

Cheese

gram

grated parmesan cheese

Seasonings

black pepper

Fresh Vegetables

shallot

tomato

Butter & Margarine

salted butter

garlic

Wine

milliliter

sauvignon blanc white wine

Grains & Rice

arborio rice

Baby Spinach

fresh basil

Stocks & Broths

chicken stock

salt

Iron

Minerals

Magnesium

Selenium

Vitamin E

Vitamins

Alpha-carotene

Vitamin A

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Phosphorus

Potassium

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Sodium

Zinc

Copper

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Cheesy Broccoli and Chicken Risotto

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Easy Oven-Baked Pesto Risotto with Roasted Tomatoes

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Creamy Spinach Risotto with Garlic & Mozzarella

A quick and delicious creamy chicken risotto made with arborio rice, cream of chicken soup, chicken broth, parmesan cheese, and fresh black pepper - ready in 20 minutes.

Quick Creamy Chicken Risotto

Delight in a healthy and scrumptious meal with this Creamy Corn and Zucchini Risotto. This vegan, gluten-free, dairy-free, and soy-free dish is perfect as an entrée or side dish for lunch or dinner. Made with a handful of simple ingredients, it's an easy-to-follow recipe that's truly satisfying!

Creamy Corn and Zucchini Risotto

Enjoy a heart-warming bowl of our Sensational Sundried Tomato Risotto, bursting with vibrant flavors of fresh vegetables and creamy richness. This risotto is a delightful take on traditional Italian cuisine, made elegantly simple and easily vegan.

Sensational Sundried Tomato Risotto

Make your taste buds dance with joy with our flavorsome Tomato-Basil Risotto! This simple yet delightful comfort food features creamy risotto rice married with juicy tomatoes, baby spinach, and fragrant fresh basil. Quick to put together and perfect for a weeknight dinner or a classy date night in!

Flavorsome Tomato-Basil Risotto

Enjoy a comforting, rich, and delicious dish that incorporates the creamy texture of traditional risotto without the carbs. This recipe substitutes cauliflower for rice and is laden with an indulgent mix of cheddar and parmesan cheese. The dish is topped with crispy bacon to perfectly compliment the creaminess of the risotto. A hint of garlic and the addition of green peas would bring extra flavor and color to the meal.

Cheese Lovers' Cauliflower Risotto with Crisp Bacon

One-Pan Tomato and Basil Risotto Delight

Dairy

Baking Goods

Produce

Beverages

Pasta, Sauces, Grain

Meal

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Heat chicken stock in a small saucepan until it begins to simmer. Reduce the flame to lowest to keep it hot while you start the Risotto.

In a large skillet, melt the salted butter over medium heat.

Add the finely chopped shallot and crushed garlic to the skillet and sprinkle with salt and pepper. Saute until shallots become tender, roughly 5 minutes.

Add the arborio rice to the skillet. Stir well to ensure the rice is coated in butter and allow it to lightly toast for about 1 minute.

Pour in the dry white wine and gently stir until the rice has nearly absorbed the wine.

Begin adding the hot chicken stock to the skillet. Add one ladle at a time, stirring slowly until the rice has almost completely absorbed the broth before adding the next ladleful. It should take about 25-30 minutes.

Adding the last two ladlefuls of broth, mix in the diced tomatoes with the second-to-last ladle, and in the last ladleful introduce the chopped spinach and finely chopped basil.

When the rice is tender, remove the skillet from the heat, stir in the grated parmesan until it melts and blends in with the Risotto.

Assess the seasoning, add more salt or pepper if desired, then the dish is ready to serve and enjoy.

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