Creamy Tomato And Basil Risotto Recipe

About this recipe

A luscious risotto infused with the tang of fresh tomatoes and the aroma of basil, creating a comforting and hearty lunch.

Ingredients

• 1 L Olive Oil – Organic
• 100 g Nearly Naked Veg Basil 100g
• - Natco Black Pepper Whole
• 500 G Fresh Vine Tomato 500g
• 750 G Top-Op Table Salt Drums
• - Potts Vegetable Stock Can
• 225 Ml Rempapa Coconut Cream, 225Ml
• 1 Kg Riseria Campanini Arborio Rice, 1Kg

Instructions

1. 1. Heat 1 tbsp olive oil in a pan over medium heat and add 300 g finely chopped tomatoes.
2. 2. Cook the tomatoes for 5-7 minutes until softened and slightly reduced.
3. 3. Add 150 g Arborio rice to the pan and stir to coat it evenly with the tomato mixture.
4. 4. Gradually add 600 ml hot vegetable stock one ladle at a time, stirring continuously.
5. 5. Let the rice absorb the stock before adding more, repeating the process for about 20 minutes.
6. 6. Stir in 100 ml coconut cream and allow it to blend into the risotto for a creamy texture.
7. 7. Season the risotto with salt and black pepper, adjusting to taste.
8. 8. Chop a handful of fresh basil leaves, reserving a few whole, and fold the chopped basil gently into the risotto.
9. 9. Let the risotto rest for 2 minutes before serving to enhance the flavours.
10. 10. Plate the risotto and garnish with the whole basil leaves for presentation.

How to make Creamy Tomato And Basil Risotto

1. Cook the tomatoes. Heat olive oil in a pan over medium heat, add finely chopped tomatoes and cook 5-7 minutes until softened and slightly reduced.
2. Toast and add the stock. Add the Arborio rice and stir to coat it evenly, then gradually add hot vegetable stock one ladle at a time, stirring continuously for about 20 minutes.
3. Finish with coconut cream. Stir in the coconut cream, season with salt and black pepper, fold in chopped basil, rest 2 minutes, then plate and garnish with whole basil leaves.

Frequently asked questions

What is the total time required to make Creamy Tomato and Basil Risotto?

The total time required is 35 minutes, including 10 minutes of prep time and 25 minutes of cooking.

Can I make this risotto ahead of time or store leftovers?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of vegetable stock to restore its creamy texture.

What can I serve with Creamy Tomato and Basil Risotto?

This risotto pairs well with a simple green salad or roasted vegetables for a complete vegetarian meal.