In a pan pour some oil and sautee Onions and garlic until slightly brown. Add Arborio rice and stir until the oil coats the rice.
Add white wine and stir well.
Charr the sliced tomatoes on fire from all sides. Cool them down and make a paste. Add some vegetable stock and tomato paste in it. Mix well.
Add the tomato mixture in the pan with rice. Mix well. Keep adding vegetable stock when the rice soaks up the tomato mixture. Cook the rice on low flame for about 20-25 minutes. Cook the rice until it is slightly chewy and most soft.
In the meantime, take a separate pan and add some butter along with some garlic. When the garlic starts to change color add breadcrumbs. Stir the breadcrumbs until golden brown. Turn off the heat and add Parmesan cheese and crushed basil if you want
Add salt and pepper as per your taste. Add some fresh cream and stir lightly. Turn off the heat. Drizzle some freshly squeezed lime juice. Top it with some parmesan cheese and some crushed basil leaves. Add the garlicky buttery breadcrumb mixture that you've prepared over your Tomato Basil Risotto.
Video
Notes
Add some Monterey Jack cheese at last if you want along with Parmesan.
Nutrition
Nutrition Facts
Tomato Basil Risotto Recipe
Amount Per Serving
Calories 475
* Percent Daily Values are based on a 2000 calorie diet.
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