Risotto al Pomodoro

Risotto al Pomodoro is a creamy and comforting Italian rice dish, bursting with the fresh flavors of ripe tomatoes and aromatic herbs. This vegetarian delight is perfect for a cozy dinner, offering a taste of Italy in every bite.

Ingredients

• Arborio rice - 160 grams
• Fresh tomatoes - 400 grams (peeled and chopped)
• Vegetable broth - 600 ml
• Onion - 1 small (finely chopped)
• Garlic - 2 cloves (minced)
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams (chopped)
• Parmesan cheese - 30 grams (grated, optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate large pan, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice and toast it for 2-3 minutes, stirring continuously until the rice is slightly translucent.
5. Add the chopped tomatoes and season with salt and black pepper. Cook for about 5 minutes until the tomatoes soften.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
8. Remove from heat, stir in the chopped basil and grated Parmesan cheese (if using), and adjust seasoning as needed.
9. Let the risotto rest for a minute, then serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 460
• Protein: 12 g
• Carbs: 78 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from tomatoes, promoting heart health.
• Good source of carbohydrates, providing energy and aiding in muscle recovery.

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