Tuscan Herb-Infused Tomato and Basil Risotto

Ingredients

• 1 cups Arborio rice
• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 4 cups vegetable broth, kept warm
• 1 cup fresh basil leaves, chopped
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 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 finely chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and cook for another minute until fragrant.
3. 03
   Stir in the Arborio rice, allowing it to toast lightly for about 2 minutes, ensuring it is well-coated in the oil.
4. 04
   Pour in the crushed tomatoes and stir well to combine with the rice.
5. 05
   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously after each addition until the liquid is absorbed before adding more.
6. 06
   After approximately 15 minutes, stir in the dried oregano and thyme, continuing to add broth and stir.
7. 07
   When the rice is al dente and creamy, remove the pan from heat. Stir in the chopped basil and grated Parmesan cheese.
8. 08
   Season with salt and freshly ground black pepper to taste. Allow the risotto to rest for a minute before serving.