Description
Creamy Tomato Risotto with Crispy Garlic Crumbs is a comforting dish that blends rich tomato flavors with velvety risotto and a surprising crunch from garlic crumbs. This recipe is a one-pot wonder, perfect for a weeknight dinner or impressing guests.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 cup canned crushed tomatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (optional)
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt to taste
- Fresh black pepper to taste
- ½ cup bread crumbs
- Fresh basil leaves for garnish
Instructions
- In a saucepan, heat the vegetable broth over medium heat and keep it warm.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
- Add the Arborio rice to the skillet, stirring to coat it in oil and cook for 2-3 minutes until slightly translucent.
- If using, add the dry white wine and simmer until mostly evaporated, about 2 minutes.
- Pour in the crushed tomatoes and stir until combined, letting the flavors meld for a minute.
- Begin adding the warm vegetable broth one ladle at a time, stirring continually. Wait until the broth is mostly absorbed before adding more.
- Continue stirring and gradually add broth for about 18-20 minutes until the rice is creamy and al dente.
- Remove from heat, stir in the unsalted butter and grated Parmesan cheese. Season with salt and black pepper to taste.
- In a small skillet, toast the bread crumbs in a drizzle of olive oil over medium heat until golden brown, stirring frequently.
- Spoon the creamy tomato risotto into bowls, topping generously with the crispy garlic crumbs.
- Garnish with fresh basil leaves.
Notes
- For richer flavor, use homemade vegetable broth.
- Stir regularly to help release starches for a creamier texture.
- Taste as you go to adjust seasoning.
- Add other fresh herbs like parsley or thyme for an aromatic boost.
- Experiment with spices like paprika or chili flakes in the garlic crumbs.
- Add sautéed vegetables like zucchini or spinach for a vegetable risotto variation.
- Stir in cooked chicken, shrimp, or chickpeas for a protein addition.
- Mix in mozzarella or goat cheese for a cheesier risotto.
- Incorporate dill or oregano for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Risotto can be frozen for up to 2 months; reheat gently with added broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 15g
- Cholesterol: N/A