Balsamic Tomato Parmesan Risotto With Basil Oil Zucchini Recipes

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BALSAMIC RISOTTO WITH TOMATOES AND BASIL



Balsamic Risotto with Tomatoes and Basil image

This Balsamic Risotto is rich and tangy with Parmesan cheese and balsamic vinegar, and a great way to use garden tomatoes and basil!

Provided by Elise Bauer

Categories     Dinner     Side Dish

Time 45m

Yield 4

Number Of Ingredients 12

4 cups stock (I use homemade vegetable stock or Better Than Bouillon)
1 tablespoon butter
1/2 cup shallots, chopped
1 clove garlic, minced
1 cup (200 g) risotto rice (arborio, carnaroli, or vialone nano)
1/3 cup dry white wine (I recommend a New Zealand Sauvignon Blanc)
1/2 cup Parmesan cheese, grated or shredded
1 to 2 tablespoons balsamic vinegar
White pepper
1/4 teaspoon fresh thyme or a pinch of dried thyme
1 1/2 cups cherry tomatoes, halved
4 basil leaves, thinly sliced

Steps:

  • Heat the stock: Bring 4 cups of stock to a low simmer in a small pot. Keep the stock warm while making the risotto.
  • Add the white wine: Stir in the white wine. The pan will steam up. Let the rice absorb the wine.
  • Add balsamic, tomatoes, thyme with last 1/2 cup of stock: When it comes time for that last 1/2 cup of stock to add to the risotto, add it, as well as the balsamic vinegar. Balsamic vinegar can vary in its acidity and intensity. So, add 1 tablespoon to start, and add another tablespoon if you want more of the balsamic flavor. Add half of the cherry tomatoes and add the thyme. Let the tomatoes soften with the cooking of the risotto in those last few minutes.
  • Remove from heat, stir in Parm: When the risotto has reached it's "al dente" stage, remove it from heat. Stir in the shredded Parmesan cheese. Sprinkle with pepper.
  • Serve: Serve with remaining halved fresh cherry tomatoes and thinly sliced basil on top.

Nutrition Facts : Calories 276 kcal, Carbohydrate 32 g, Cholesterol 26 mg, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, Sodium 599 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

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