Rustic Italian Tomato and Basil Risotto

Ingredients

• 1 cups Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup grated Parmesan cheese
• 1 cup fresh basil leaves, torn
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
2. 02
   Add the minced garlic to the pan and cook for another minute until fragrant.
3. 03
   Stir in the Arborio rice, ensuring each grain is coated in the oil, and cook for 2 minutes until the edges become translucent.
4. 04
   Begin adding the warmed vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed by the rice before adding more.
5. 05
   After about 15 minutes, add the halved cherry tomatoes to the rice, continuing to add broth and stir as needed, until the rice is creamy and cooked al dente.
6. 06
   Remove the pan from heat and stir in the grated Parmesan cheese, allowing it to melt into the risotto.
7. 07
   Fold in the torn basil leaves, reserving a few for garnish, and season the risotto with salt and freshly ground black pepper to taste.
8. 08
   Serve the risotto hot, garnished with the reserved basil leaves and an additional sprinkle of Parmesan cheese if desired.