Gluten-Free Creamy Tomato Basil Risotto
Say hello to your new comfort food obsession! This creamy gluten-free risotto is living proof that rice can be just as fancy as your favorite pasta. And trust me, it’s more fun to eat than you might think! 🍅
Ingredients
- 1 tbsp olive oil extra virgin preferred
- 1 medium large onion finely diced
- 3 cloves garlic minced
- 1 cup certified gluten-free arborio rice
- 4 cups low-sodium vegetable broth keep warm on the stove
- 1 can diced tomatoes 14.5 oz, drained
- 1/2 cup heavy cream or dairy-free substitute
- 1/2 cup fresh basil chopped, plus more for garnish
- 1/2 cup Parmesan cheese grated, or dairy-free alternative
- salt to taste
- pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent. Don’t let it brown — we’re going for sweet, not charred!
- Add the minced garlic and cook for 1 more minute until fragrant. Then, stir in the arborio rice, letting it toast for 2 minutes while stirring. This little step will kick up the flavor!
- Start adding the warm vegetable broth, one ladleful at a time. Stir consistently until the rice absorbs nearly all the liquid before adding more. Repeat this until the rice is al dente, about 18-20 minutes.
- Once the rice is cooked to perfection, stir in the diced tomatoes, heavy cream, fresh basil, and Parmesan cheese. Season with salt and pepper to taste. Let it simmer gently for 2-3 more minutes to combine the flavors.
- Serve hot, garnished with extra basil and a generous sprinkle of cheese. Your cozy Italian dinner is ready!
Notes
Substitutions & Variations:
- Dairy-Free: Use coconut cream instead of cheese and stir in nutritional yeast for that cheesy flavor.
- Lower Sugar: Use low-sodium vegetable broth and skip the extra salt to reduce sodium overall.
- Add Spinach: Stir in 1 cup of fresh spinach right at the end for some extra green goodness.