Tuscan Tomato and Basil Risotto with Grated Pecorino

Ingredients

• 1 cups arborio rice
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 4 cups vegetable broth, heated
• 1 cup fresh basil leaves, chopped
• 1 cup Pecorino cheese, grated
• 1 tablespoon unsalted butter
• to taste salt and freshly ground black pepper

Method

1. 01
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 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 it is well-coated with the oil. Cook for 2 minutes, stirring constantly.
4. 04
   Add the halved cherry tomatoes to the rice and stir to combine.
5. 05
   Pour in a ladleful of the heated vegetable broth, stirring frequently until the liquid is mostly absorbed by the rice.
6. 06
   Continue adding broth, one ladleful at a time, stirring continuously and allowing the rice to absorb most of the liquid before adding more. This should take about 18-20 minutes.
7. 07
   Once the rice is creamy and tender, stir in the chopped basil, grated Pecorino cheese, and unsalted butter. Mix until well combined.
8. 08
   Season the risotto with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Pecorino and basil if desired.