Tomato-Basil Saffron Risotto Recipe

Name: Tomato-Basil Saffron Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1 whole Onion, Small, Chopped; 1 cup Arborio Rice; 1/4 cups White Wine (if Desired); 1 teaspoon Saffron; 4 cups To 6 Cups Chicken Broth, Warmed (I Used Chicken Bouillon With Water); 1 whole Tomato (medium), Chopped; 1/4 cups Fresh Basil, Chopped (or To Taste); 1/4 cups Shredded Parmesan Cheese; Salt And Black Pepper To Taste

Servings: persons

3 Tablespoons Olive Oil
1 whole Onion, Small, Chopped
1 cup Arborio Rice
1/4 cups White Wine (if Desired)
1 teaspoon Saffron
4 cups To 6 Cups Chicken Broth, Warmed (I Used Chicken Bouillon With Water)
1 whole Tomato (medium), Chopped
1/4 cups Fresh Basil, Chopped (or To Taste)
1/4 cups Shredded Parmesan Cheese
Salt And Black Pepper To Taste

1
In large Dutch oven or other heavy-bottomed pot, heat oil over medium heat and add onion. Cook onion in oil for 2-3 minutes or until onion is clear. Add rice and stir to coat. Add wine and saffron. Stir until thoroughly mixed.
2
Keeping risotto at a low boil, add the warm broth one cup at a time. After each addition, stir rice until broth is absorbed. Continue adding broth and stirring until all broth is used or until risotto is a chewy al dente consistency.
3
At that point, add tomato, basil, Parmesan cheese, salt and pepper and stir until cheese is melted.
4
Enjoy!

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1 whole Onion, Small, Chopped, 1 cup Arborio Rice, 1/4 cups White Wine (if Desired), and more.

Yes, Tomato-Basil Saffron Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Basil Saffron Risotto

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