![Tomato Basil Risotto](-/media/images/united-states/widen/recipes/wg_food_risotto_3_slg_112817.jpg?h=875&width=2000&udi=1&cropregion=0,238,2048,1133)
Tomato Basil Risotto
Tomato Basil Risotto
Your dinner guests never have to know that this rich, creamy meal comes together so easily in just a single pot.
KEEP SCREEN ON
Yield: Makes 6 Servings
Ingredients
Ingredients
2 cups (400 grams) seeded chopped fresh tomatoes¼ cup (25 grams) finely chopped shallot
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 millimeters) olive oil
2 cups (300 grams) Arborio rice
2 cloves (10 grams) garlic, minced
1 cup (237 milliliters) dry white wine
2½ cups (600 grams) chicken broth
1 teaspoon (3 grams) kosher salt
1 cup (100 grams) freshly grated Parmigiano-Reggiano cheese, plus additional for serving
¼ cup (8 grams) chopped fresh basil
½ teaspoon (1 gram) ground black pepper
Preparation Method
- Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM and press Start.
- Add shallot, butter and oil.
- Cook until tender, 5-6 minutes.
- Add rice and cook until slightly golden, stirring occasionally.
- Add garlic and cook for 1 minute.
- Add wine and tomatoes, cook stirring constantly, until the wine is absorbed.
- Stir in broth and salt.
- Cover and set the Multi-Function Cooker to Rice Mode.
- Select Rice 1 and press Start.
- Cook until Rice Cooker Mode cycle is complete (about 45 minutes).
- When finished cooking, uncover and remove the vessel from the Multi-Function Cooker.
- Stir in cheese, basil and black pepper.
- Top with additional cheese and garnish with additional basil, if desired.