TOOLS YOU NEED
- Abbio Saute Pan
- Measuring spoons
- Spatula or stirring spoon
- Cutting board
- Chef's knife
Tomato Basil Risotto
This delicious one-pot (one-pan!) dinner is the perfect way to celebrate the end-of-summer tomato bounty!
INGREDIENTS
- 2 cups arborio rice
- ¼ cup JOI plant base (cashew or almond)
- 1 14-ounce can diced tomatoes
- 6 cups stock / broth (chicken or fish or vegetable)
- ½-1 Tablespoons of salt (to taste)
- 1 teaspoon pepper
- 1 Tablespoon garlic powder
- Pinch of red pepper flakes
- 2 Tablespoons of olive oil
- 1 tomato, diced
- 5 basil leaves, thinly sliced
- Optional: half a dozen raw shrimp
PREP
- None! Just get to cooking.
RECIPE DIRECTIONS
- In an Abbio Sauté Pan heat olive oil over medium high heat and add the rice.
- Stir the rice around until fully coated with olive oil and toast the rice for about 5 minutes.
- Meanwhile, to a blender bowl add the can of diced tomatoes, JOI, salt, pepper, garlic powder, and stock. Blend until smooth.
- One cup at a time, add in the tomato mixture to the rice, stirring in between each addition of liquid until the liquid has been fully absorbed. This should take anywhere from 15-25 minutes. If enjoying shrimp, add the shrimp with the addition of the last cupful of liquid and cook until shrimp is opaque pink.
- When all of the liquid has been absorbed and the rice is fully cooked through, stir in the diced tomato, half of the basil, and the pinch of red pepper flakes.
- Top the risotto with the remainder of the basil and serve.
