Sun-blushed Tomato Risotto Recipe

Prepare stock

Keep 5 cups of vegetable stock hot on a low simmer in a saucepan. Having hot stock prevents shocking the rice and ensures even cooking.

Heat a wide, heavy-bottomed skillet or saucepan over medium heat. Add 2 tbs olive oil and 1 tbs butter until butter melts and foams.

Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until translucent and soft, about 5–6 minutes. Do not let it brown.

Add minced garlic and cook for 30 seconds until fragrant.

Add 1.5 cups carnaroli or arborio rice and stir to coat each grain with oil for 1–2 minutes. Toasting briefly helps develop nutty flavor but do not brown the rice.

Pour in 1/2 cup dry white wine and stir until mostly evaporated, about 1–2 minutes.

Begin adding the hot vegetable stock, one ladleful (about 1/2 cup) at a time. Stir frequently; when the stock is almost fully absorbed, add the next ladle. Continue this process for 15 minutes.

After about 10 minutes of adding stock (when rice is beginning to soften), stir in the chopped sun-blushed tomatoes and diced courgette so they cook into the rice while it finishes.

Continue adding stock and stirring until the rice is al dente — creamy but with a slight bite — about 18–20 minutes total from the first ladle. You may not need all 5 cups; retain any unused stock.

When rice is just tender, remove from heat. Stir in 3/4 cup grated Parmesan, 1/2 cup shredded basil, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Add 1 tbs butter if desired for extra creaminess. Adjust seasoning to taste.

Cover the pot and let rest for 2 minutes to allow the risotto to settle — it should be loose and spoonable, not dry. If too thick, stir in a splash of reserved hot stock to loosen.

While the risotto cooks, make the pesto. In a small food processor or blender combine 1 cup packed fresh basil leaves, 2 tbs pine nuts, 1 clove garlic, 1/4 cup grated Parmesan, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper.

Pulse to combine, then stream in 4 tbs extra-virgin olive oil with the motor running until emulsified into a smooth but slightly textured paste. Taste and adjust salt, pepper, or lemon as needed.

If pesto is too thick, thin with 1–2 tbs warm water or olive oil to a spoonable consistency. Set aside.

Spoon the risotto into warm shallow bowls. Dollop 1 heaping tbs pesto into the center of each portion (reserve extra for guests who want more).

Drizzle each portion with 1 tsp extra-virgin olive oil. Sprinkle 2 tbs freshly grated Parmesan over the top and add a few basil leaves or micro basil for garnish.

Serve immediately while hot. Offer extra pesto and grated cheese at the table.