Risotto Allegro
Creamy Tomato and Bell Pepper Risotto with Fresh Basil and Parmesan
45 minutes
Serves 4
DinnerItalian
Herb's take
Risotto is the show-off of Italian comfort food, and tonight we're infusing it with juicy tomatoes and sweet bell peppers. You'll learn the gentle art of stirring and coaxing starch from rice for that signature creamy texture, no cream needed, just science and patience.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, bring the broth to a simmer over low heat and keep it hot but not boiling.
- 02Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the onion and bell pepper and sauté for 4-5 minutes until softened but not browned.
- 03Stir in the garlic and cook for 30 seconds until fragrant.
- 04Add the rice and cook, stirring constantly, for 2 minutes until each grain is coated and slightly translucent at the edges.
- 05Pour in the white wine and stir, scraping up any bits stuck to the pan, until most of the liquid has evaporated.
- 06Add the diced tomatoes and stir well to combine.
- 07Begin adding the hot broth, one ladleful at a time, stirring gently and letting each addition absorb before adding more. Continue this process for about 18-22 minutes, or until the rice is al dente and the risotto is creamy.
- 08Remove the pan from the heat. Stir in the butter and Parmesan cheese until melted and glossy.
- 09Gently fold in the fresh basil. Season with salt and pepper to taste.
- 10Serve hot, topped with extra Parmesan and basil if desired.
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