Ingredients
- 1½ cups arborio rice
- 3½–4 cups vegetable broth, warmed
- 1 cup crushed tomatoes or tomato purée
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt, to taste
- Black pepper, to taste
- Optional: 1 tablespoon butter (for extra creaminess)
Directions
Step 1:
Heat olive oil in a large pan over medium heat. Add onion and sauté until soft and translucent.
Step 2:
Add garlic and cook for 30 seconds until fragrant.
Step 3:
Stir in arborio rice and cook for 1–2 minutes until lightly toasted.
Step 4:
Add crushed tomatoes and mix well.
Step 5:
Begin adding warm broth one ladle at a time, stirring constantly until absorbed before adding more.
Step 6:
Continue cooking for 18–20 minutes until rice is creamy and tender.
Step 7:
Stir in Parmesan cheese, basil, butter (if using), salt, and pepper.
Step 8:
Remove from heat and serve immediately.
