Creamy Risotto with Tomatoes and Basil

Submitted by divinecuisine
Submitted by divinecuisine




1 medium yellow onion, finely chopped 2 celery stalks finely chopped 7 tablespoon extra virgin olive oil 2 cups arborio rice ¾ cup dry white wine 7-8 cups chicken or vegetable stock 2 tablespoon butter 1 cup grated Parmesan 2 garlic cloves, chopped 3 cups cherry tomatoes 1½ cups basil leaves freshly ground black pepper to taste salt to taste

Nutritional information

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In a medium saucepan, preheat 2 tablespoons of olive oil. Add finely chopped onion and celery and cook until soft, about 10 min. Then add the rice. Stir until the rice is well-coated with olive oil and it begins to turn a brighter white (2-3 min). Pour the wine and continue stirring until the wine is mostly absorbed. Then add 1 cup of stock every 1 minute, you have to stir your risotto pretty often. Cook for 15-17 minutes until al dente, add butter. Add grated Parmesan and stir. Remove sauce pan from the heat and cover with a lid. Let stand for 2-3 min. In another sauce pan, preheat 2 tablespoons of olive oil. Add minced garlic and fry for a 15 seconds. Add tomatoes and basil; cook until tomatoes are very tender, season to taste. Combine tomatoes and risotto in one pot and mix well. Serve hot, topped with the fresh basil leaves, Parmesan and drizzle with the remaining olive oil.