
Category
Soup
Servings
4
Prep Time
10 minutes
Ingredients
1 cup rice, arborio
1 1/4 tomato sauce
1 cup cherry tomatoes
1/2 cup wine, dry, white
3 cups vegetable broth
1/3 cup parmesan, grated
2 onions, medium, chopped
3+2 tbs olive oil
2 tbs basil, fresh
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper, black
Directions
- 1. Heat 3 tbsp of olive oil in a saucepan and sauté the onions with the cherry tomatoes, whole for 3-4 minutes. Season with salt and pepper. Remove the cherry tomatoes and set aside. Add the garlic and stir. Add the rice and stir to combine the flavors.
- 2. Pour in the wine and let it simmer until fully absorbed.
- 3. Add the tomato puree and gradually the broth until the rice is cooked through. Aim for a thick and creamy consistency.
- 4. Remove from the heat and fold in the parmesan. Return the tomatoes to the sauce pan. Serve hot drizzled with the remaining olive oil and garnish with fresh basil leaves.