Savor the authentic taste of Italy with every comforting bite of creamy tomato risotto tonight!

1

In a large pot, heat 2 tablespoons of olive oil over medium heat.

2

Add 1 diced onion and 2 minced garlic cloves. Sauté for about 5 minutes until softened and slightly translucent.

3

Stir in 1 cup of Arborio rice, cooking for an additional 2 minutes until the rice is well-coated and slightly transparent.

4

Add the canned 400 grams of tomatoes (with juice) to the pot, mixing well to combine.

5

Begin adding the vegetable broth, 1 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

6

This process should take around 18-20 minutes. You will know the risotto is done when the rice is creamy and al dente.

7

In the final minute of cooking, stir in 0.5 cup of grated Parmesan cheese, 0.5 cup of chopped fresh basil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

8

Serve the risotto hot, garnished with extra basil and Parmesan if desired.

4 servings

• Add sautéed mushrooms or asparagus to the risotto for added texture and flavor.
• Incorporate a splash of white wine when you first add the rice for extra depth of flavor.
• Garnish with a drizzle of balsamic glaze for a sweet-tart finish.

• For extra creaminess, stir in a bit of butter along with the Parmesan cheese.
• Make sure your broth is warm, which helps the rice cook evenly and absorb flavors better.
• Feel free to adjust the amount of tomatoes used based on your preference for acidity and sweetness.

• fat: 12 grams
• fiber: 3 grams
• sugar: 6 grams
• protein: 10 grams
• calories: 350
• carbohydrates: 50 grams

Tomato risotto is a good source of carbohydrates for energy, paired with tomatoes which provide vitamins A and C, making it a hearty yet nutritious meal.

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