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.
Looks very tempting, and brilliant photo, as always.
Joanna
LikeLiked by 1 person
I’m happy to share it with you. 🍃🍅
LikeLike
Delightful recipe.
LikeLiked by 1 person
Thanks, Peggy. Risotto is something I don’t make often enough. 🍃🍅
LikeLiked by 1 person
This sounds simple and like something I could make using garden ingredients.
LikeLiked by 1 person
Sounds perfect to me, Chris. 🍃🍅
LikeLiked by 1 person
Tomato and basil are lively and lovely companions!
LikeLiked by 1 person
I realize not everyone likes fresh basil. More for me. 🤣🌿
LikeLiked by 1 person
And me!
LikeLiked by 1 person
Quick and easy! T A S T Y.
LikeLiked by 1 person
Nailed it. 💥
LikeLike
May make this tonight! YUM!
LikeLiked by 1 person
You won’t regret it, I guarantee it. 🍃🍅
LikeLiked by 1 person
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!
LikeLiked by 1 person
I guess there’s a reason the grocery store carries prepared dishes like this. It’s time-saving as well. Good luck. 😋🍃
LikeLiked by 1 person
I love risotto 😋
LikeLiked by 1 person
You and me, both. 😋🍃💜
LikeLiked by 1 person
Yay to risotto!
LikeLiked by 1 person
Very nice, Gail; it doesn’t look out-of-the-box at all.
LikeLiked by 1 person
Thanks, Dolly. Perhaps the parmesan cheese, garden tomatoes, and fresh basil did the trick. 🍃🍅🧀
LikeLiked by 1 person
All yummy things!
LikeLiked by 1 person
Ooooh I do love a good Risotto!!! ❤
LikeLiked by 1 person
I had the pleasure of chatting with a restaurant chef once who shared some of his
LikeLiked by 1 person
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 🙂
LikeLiked by 1 person
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. 🤔
LikeLiked by 1 person
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.
LikeLiked by 1 person
trade secrets. 👏
LikeLiked by 1 person
I don’t make risotto often but when I do, I like it to be interesting. Like this dish.
LikeLiked by 1 person
I’m a cheater. I either use the boxed variety or make my rice cooker do the work. 😜🍂
LikeLiked by 1 person
I can’t judge . . . since I do the same.
LikeLiked by 1 person
That looks so yummy, I love risotto.
LikeLiked by 1 person
There’s nothing quite like it, is there? 😋🌿
LikeLiked by 1 person
I am sure
LikeLiked by 1 person