Tomato and Basil risotto

Name: Tomato and Basil risotto
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup Arborio Rice; 1 can Crushed Tomatoes (Large); 1 bunch Fresh Basil; 1 bunch Fresh Oregano; 4 cup Chicken Broth; 4 clove Minced Garlic; 1 Onion, chopped; 3 tbsp Butter; 1/4 cup Fresh Parmesan Cheese; 2 tbsp Olive Oil

Ashley Symon @cook_3087891

Perfectly served under a beautiful mozzarella stuffed Italian meatloaf. :)

Ashley Symon @cook_3087891

Perfectly served under a beautiful mozzarella stuffed Italian meatloaf. :)

Saved

Ingredients

45 mins

4 servings

2 cupArborio Rice
1 canCrushed Tomatoes (Large)
1 bunchFresh Basil
1 bunchFresh Oregano
4 cupChicken Broth
4 cloveMinced Garlic
1Onion, chopped
3 tbspButter
1/4 cupFresh Parmesan Cheese
2 tbspOlive Oil

Saved

Steps

45 mins

1

Boil the chicken broth in a large pot, and once boiling bring to a slow simmer.
2

Add 1 tbsp butter and the olive oil into pan and heat at a medium temperature.
3

Add garlic and onion into heated oil/butter and saute for a few minutes. Add Arborio rice and stir for 3 minutes, lightly frying the rice.
4

Add can of crushed tomatoes, oregano and basil (all up to you how much you'd prefer to add, it's all a matter of preference!) to the rice and stir until the rice has absorbed the liquid.
5

Begin to ladle in hot chicken broth, one ladle at a time, continuously stirring and only adding more liquid when the rice has absorbed the previously added stock.
6

Do this for around 30 minutes, or until rice is al dente.
7

Add butter and Parmesan cheese. Stir and then cover for 5 minutes.
8

Enjoy!!!