Tomato and Basil Risotto
Make this simple Tomato and Basil Risotto with fresh tomatoes and basil from your garden for the perfect summer meal!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp olive oil
- 1 small onion (or shallot, finely diced)
- 500 g arborio rice ((about 2 2/12 cups))
- 3 cup fresh tomatoes ((3 large tomatoes) seeded and diced)
- 1/3 cup white wine
- 7-71 2 cups chicken broth (or vegetable broth)
- 1 handful basil leaves (hand torn or roughly chopped)
- knob of butter (optional)
- 1/3 cup grated cheese (Parmigiano; Pecorino Romano or combination of both )
Instructions
- 1
Begin by bringing your chicken or vegetable broth to a simmer. Keep the liquid simmering while you prepare the risotto. Do not add cold broth to your risotto!
- 2
In a large sauce pan, heat olive oil over medium heat and sauté a small finely diced onion or shallot until tender. Stir in rice and cook, stirring, for a minute.
- 3
Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
- 4
Begin adding the simmering broth one ladle full at a time. Stir occasionally and when the liquid has been absorbed add another ladle full of broth. Continue this process until the stock is all used up and the rice is tender but still has some bite to it. This will take from 20-25 minutes.
- 5
When the rice is tender, remove the pan from heat and stir in a knob of butter (optional) and grated cheese. Garnish with freshly chopped basil and serve with extra grated cheese at the table.