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Creamy Tomato Risotto with Crispy Garlic Crumbs

A comforting and rich risotto made with Arborio rice, crushed tomatoes, and finished with crispy garlic crumbs for an irresistible texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio rice Perfect for risotto because of its starch content.
  • 4 cups vegetable broth Keep it warm on a low flame.
  • 1 can (14.5 ounces) crushed tomatoes For that rich, tomato flavor.
  • 1 medium onion, finely chopped Adds sweetness.
  • 2 cloves garlic, minced A must for the crispy topping and flavor.
  • 1/2 cup heavy cream For creaminess.
  • 1/4 cup grated Parmesan cheese For richness.
  • 2 tablespoons olive oil For cooking.
  • to taste Salt and pepper To enhance flavors.
  • to garnish Fresh basil leaves Adds a fresh touch.
For the Crispy Garlic Crumbs
  • 2 cloves garlic, minced For crispy topping.
  • 1 tablespoon olive oil For frying.

Method
 

Preparation
  1. Start by placing the vegetable broth in a pot and warming it over low heat.
  2. In a large skillet or saucepan, add 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  3. Stir in the minced garlic, and cook for an additional 1 minute until fragrant.
  4. Add the Arborio rice to the skillet, stirring it with the onions and garlic for about 2-3 minutes until slightly translucent.
  5. Pour in the crushed tomatoes and stir well, cooking for another 2 minutes.
Cooking
  1. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This process will take about 18-20 minutes.
  2. Once the rice is al dente and creamy, stir in the heavy cream and Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
Crispy Garlic Crumbs
  1. In a separate pan, heat a bit of olive oil over medium heat. Add minced garlic and lightly fry until golden and crispy, then remove from heat and set aside.
Serving
  1. Scoop the risotto into bowls, top with your crispy garlic crumbs, and garnish with fresh basil leaves.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month. Reheat gently on the stovetop, adding a splash of vegetable broth or water for creaminess.