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 cup Kalamata olives, pitted and sliced
• 4 cups vegetable broth, kept warm
• 1 cup Parmesan cheese, grated
• 1 cup fresh basil, chopped
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   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. 02
   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. 03
   Pour in a ladleful of warm vegetable broth, stirring frequently until the liquid is mostly absorbed.
4. 04
   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. 05
   When the rice is nearly cooked, add the cherry tomatoes and Kalamata olives, stirring gently to combine.
6. 06
   Once the rice is creamy and tender, remove the pan from heat. Stir in the grated Parmesan cheese and chopped fresh basil.
7. 07
   Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional fresh basil if desired.