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- 1 cup Arborio rice - 1 cup diced ripe tomatoes (fresh or canned) - 1 cup grated Parmesan cheese - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves - Extra Parmesan cheese This dish shines because of its simple and fresh ingredients. Arborio rice is key; it gives that creamy texture. I love using ripe tomatoes, either fresh or canned. They add a burst of flavor and color. Grated Parmesan cheese melts beautifully, making every bite rich and satisfying. The aromatics are just as vital. Onions and garlic bring warmth and depth. Oregano adds a touch of earthiness that ties it all together. Olive oil helps to sauté the onion and garlic, creating a lovely base. Don't forget salt and pepper for seasoning; they really enhance the flavors. For an extra touch, I recommend garnishing with fresh basil leaves. They add a bright flavor and a pop of green. A sprinkle of extra Parmesan cheese on top is also a nice touch. It makes the dish look and taste gourmet. Enjoy crafting this delightful one-pot meal! First, heat 1 tablespoon of olive oil in a large pot over medium heat. Next, add the finely chopped onion. Sauté it for about 3-4 minutes until it turns translucent. This step builds a great flavor base. After that, stir in 2 minced garlic cloves. Cook for one more minute, but watch it closely to avoid burning. Now, it's time to add 1 cup of Arborio rice to the pot. Sauté the rice for about 2 minutes. Stir it often until the rice gets a light toast. This helps the rice absorb flavors well. Next, pour in 1 cup of diced ripe tomatoes, along with their juices, and 1 teaspoon of dried oregano. Stir everything well to mix the flavors. Now, begin adding 4 cups of vegetable broth, one cup at a time. Stir frequently. It’s important to let each cup absorb before adding the next. This process takes about 18-20 minutes. Keep an eye on the rice. When it’s creamy and al dente, you are ready for the next step. Once the risotto is ready, stir in 1 cup of grated Parmesan cheese. This adds a rich creaminess. Now, taste your risotto and adjust the seasoning with salt and pepper to your liking. Remove the pot from heat and let it sit for a couple of minutes. This slight resting time helps it thicken a bit more. Now, your one-pot tomato Parmesan risotto is ready to serve! Stirring is key for creamy risotto. When you stir, you help release the rice's starch. This starch makes the dish smooth. You want to stir often, especially when adding broth. For liquid absorption, add broth slowly. Use one cup at a time. Wait until each cup is absorbed before adding more. This process takes about 18-20 minutes. Be patient! Overcooking the rice is a common mistake. You want it to be al dente, which means firm but tender. If you cook it too long, it can become mushy. Not using the right pot also leads to problems. A wide, heavy pot works best. This shape helps heat spread evenly. It also gives you room to stir. To make your risotto more tasty, try adding spices. A pinch of red pepper flakes adds heat. You can also use fresh herbs like thyme or parsley for a fresh kick. For cheeses, Parmesan is a great choice. You can mix in some mozzarella for a gooey texture. Top with extra cheese for a cheesy finish. Don’t forget to add fresh basil leaves for a burst of color and flavor! {{image_2}} You can easily make this risotto vegetarian or vegan. To do this, swap the Parmesan cheese for a plant-based option. Nutritional yeast also works well for a cheesy flavor without dairy. Use vegetable broth instead of chicken broth to keep it vegan. You can add vegetables like spinach or mushrooms for extra taste and nutrition. Fresh spinach wilts quickly, so add it at the end. For mushrooms, sauté them with the onion for a rich flavor. If you want to add protein, shrimp, chicken, or sausage are great choices. For shrimp, cook them separately and stir them in at the end. Chicken can be diced and added with the onion. If using sausage, brown it in the pot first, then follow the recipe as normal. Adjust cooking times based on your protein. Shrimp cooks fast, while chicken and sausage need a bit longer to cook through. You can switch up the grains too. Quinoa or farro are tasty alternatives. Quinoa cooks faster than Arborio rice, so watch the timing. Farro can take longer, so check the package for cooking times. Using different grains can change the texture and flavor of your dish. Each option brings its own unique taste while still being delicious. After you make your one-pot tomato Parmesan risotto, you may have some left. To store it, let it cool to room temperature first. Then, place it in an airtight container. This helps keep it fresh. Store the risotto in the fridge. It can last for about 3 to 5 days. If you want to keep it longer, consider freezing it. First, scoop the risotto into a freezer-safe container. Leave some space at the top. The rice will expand as it freezes. It’s best to use it within 1 to 2 months for the best taste. When you’re ready to eat, thaw it in the fridge overnight. To reheat, place it in a pot over low heat. Add a splash of vegetable broth or water. Stir until warm. This helps bring back creaminess. For the best taste, serve risotto warm. I love pairing it with a fresh salad or crusty bread. A light white wine complements the flavors well. Try a Sauvignon Blanc or Pinot Grigio. These drinks enhance the tomato and Parmesan taste. Enjoy your meal! Cooking risotto usually takes about 18 to 20 minutes. You need to stir often as the rice cooks. The process involves adding broth one cup at a time. This allows the rice to absorb the liquid slowly. It helps the risotto become creamy. You will know it’s done when the rice is al dente and the dish is rich and smooth. Yes, you can make risotto in advance. To store, let it cool completely first. Place it in an airtight container. It will stay fresh in the fridge for about three days. When you are ready to eat, reheat it on the stove. Add a splash of broth or water to help it regain creaminess. One-pot risotto can taste just as good as traditional risotto. The main difference lies in the cooking method. Traditional risotto requires more attention and time. You stir constantly and add broth gradually. One-pot risotto simplifies this process. You add all ingredients at once, making it easier for busy cooks. Both methods yield a creamy, flavorful dish. Risotto is a delightful dish with rich flavors. We explored its key ingredients and steps, from cooking the Arborio rice to adding fresh garnishes. I shared tips to avoid common mistakes and ways to enhance its taste. You can even make variations to meet your taste. Remember, risotto is all about patience and practice. Enjoy the process of making this creamy dish, and don't shy away from experimenting with flavors!

One-Pot Tomato Parmesan Risotto

Discover the ultimate comfort food with this One-Pot Tomato Parmesan Risotto recipe! This creamy dish combines Arborio rice, fresh tomatoes, and rich Parmesan for a delicious meal that’s easy to make in just 30 minutes. Perfect for busy weeknights or cozy gatherings, it’s packed with flavor and goodness. Dive into this hearty risotto that will warm your heart and satisfy your cravings—click to explore the full recipe now!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth

1 cup diced ripe tomatoes (fresh or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

      Add the Arborio rice to the pot and sauté for about 2 minutes, stirring frequently until the rice is lightly toasted.

        Pour in the diced tomatoes (with their juices) and the dried oregano. Stir well to combine all the ingredients.

          Begin adding the vegetable broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next one. This should take about 18-20 minutes.

            Once the risotto is creamy and the rice is al dente, stir in the grated Parmesan cheese. Season with salt and pepper to taste.

              Remove from heat and let it sit for a couple of minutes to thicken slightly.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the risotto in shallow bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese. A drizzle of olive oil on top can add a nice finishing touch.