Rustic Tomato and Olive Risotto with Fresh Basil

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup cherry tomatoes halved
• 1/2 cup Kalamata olives pitted and sliced
• 4 cups vegetable broth kept warm
• 1/4 cup Parmesan cheese grated
• 1/4 cup fresh basil chopped
• to taste salt
• to taste black pepper freshly ground

Instructions

1. 1 Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
2. 2 Add the Arborio rice to the pan, stirring to coat the grains with oil. Cook for 2 minutes until the rice is slightly toasted.
3. 3 Pour in a ladleful of warm vegetable broth, stirring frequently until the liquid is mostly absorbed.
4. 4 Continue adding the broth, one ladleful at a time, stirring and allowing the liquid to absorb before adding more, for about 15-20 minutes.
5. 5 When the rice is nearly cooked, add the cherry tomatoes and Kalamata olives, stirring gently to combine.
6. 6 Once the rice is creamy and tender, remove the pan from heat. Stir in the grated Parmesan cheese and chopped fresh basil.
7. 7 Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional fresh basil if desired.