What’s Cooking in Gail’s Kitchen? Table Food: Risotto Tomato Basil! When the rice cooker is on the fritz, and you’re still craving risotto, try the next best thing. There’s no shame in using a boxed version as a foundation for a meal in-a-bowl. After all, these tried and true products are on the shelf for a reason. Most have perfected the art of imitation to the point where one might ask which is better. True, the homemade version does involve a certain finesse for stirring at a crucial time, exerting more energy than otherwise, but who’s the wiser? In the end, let your stomach be the judge.
RISOTTO TOMATO BASIL
Ingredients:
5.5 ounce box Garlic Primavera Risotto, gluten-free
1/2 tablespoon olive oil
2 1/2 cups water
1/3 cup parmesan cheese, grated
8-10 cherry tomatoes, halved
1/4 teaspoon oregano
Fresh basil, for garnish
Instructions:
In a heavy 2-quart saucepan, sauté rice in olive oil over medium heat for 2 minutes. Add water and contents of seasoning packet. Stir well and bring to a boil. Reduce heat to simmer. Cook uncovered for 20 minutes, stirring occasionally, until rice is tender. Stir in grated parmesan cheese. Transfer to bowls. Arrange cut tomatoes on top. Sprinkle with crushed oregano. Garnish with fresh basil. Serve immediately.
snapshotsincursive 
Looks very tempting, and brilliant photo, as always.
Joanna
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I’m happy to share it with you. 🍃🍅
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Delightful recipe.
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Thanks, Peggy. Risotto is something I don’t make often enough. 🍃🍅
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This sounds simple and like something I could make using garden ingredients.
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Sounds perfect to me, Chris. 🍃🍅
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Tomato and basil are lively and lovely companions!
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I realize not everyone likes fresh basil. More for me. 🤣🌿
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And me!
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Quick and easy! T A S T Y.
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Nailed it. 💥
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May make this tonight! YUM!
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You won’t regret it, I guarantee it. 🍃🍅
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I would not had guessed this was boxed from the photo! It looks amazing. I’ve never attempted to make Risotto but if the box version looks this good ya girl just might pick some up next grocery trip!
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I guess there’s a reason the grocery store carries prepared dishes like this. It’s time-saving as well. Good luck. 😋🍃
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I love risotto 😋
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You and me, both. 😋🍃💜
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Yay to risotto!
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Very nice, Gail; it doesn’t look out-of-the-box at all.
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Thanks, Dolly. Perhaps the parmesan cheese, garden tomatoes, and fresh basil did the trick. 🍃🍅🧀
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All yummy things!
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Ooooh I do love a good Risotto!!! ❤
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I had the pleasure of chatting with a restaurant chef once who shared some of his
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It’s definitely an art form making risotto. I’ve made a few batches at home – I’d say my only real secret is take it slow with rice absorbing the broth. It’s tedious, but worth it for that perfect, creamy texture 🙂
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Obviously it’s a very time-sensitive dish offered in restaurants. I’m told they often cook it halfway in advance to reduce the wait once it’s ordered fro dinner. Makes sense. 🤔
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My husband and I have always been curious about that too! We wondered if maybe they made the rice base in advance, and then just added “fillings” like vegetables and seasonings per order.
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trade secrets. 👏
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I don’t make risotto often but when I do, I like it to be interesting. Like this dish.
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I’m a cheater. I either use the boxed variety or make my rice cooker do the work. 😜🍂
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I can’t judge . . . since I do the same.
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That looks so yummy, I love risotto.
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There’s nothing quite like it, is there? 😋🌿
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I am sure
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