Who says risotto is a cold weather dish? Make this simple Tomato and Basil Risotto with fresh tomatoes and fragrant basil from your garden for the perfect summer meal!
One usually doesn't associate risotto with summer eating. However risotto is delicious year round made with seasonal ingredients. From pumpkin risotto in the fall to savory fennel and leek risotto during the winter; lemony asparagus risotto in the springtime or my children's favorite (and somewhat different) pesto and mozzarella barley risotto, risotto is definitely a year round favorite at our house.
Summer harvest season presents endless risotto possibilities. So when I was craving risotto this week and looked to my garden for inspiration, my tomatoes and basil called out to me. There's no doubt about, the combination of fresh, ripe tomatoes and basil taste just like summer!
Many people I have encountered in my cooking workshops have expressed feeling intimidated by the idea of making risotto. I couldn't disagree more! All you need is a little time and some arm muscle for lots of stirring. And contrary to popular belief, you do not have to stir this tomato risotto constantly to get it right. This doesn't mean you can not walk away from your pot and come back to check on your risotto occasionally. It does require your presence!
Ingredient list
Just a few simple good quality ingredients are all you need to make this delicious risotto.
Vine Ripened Tomatoes: This recipe would be great with whichever variety of tomatoes you have growing in your garden, including cherry tomatoes. I remove the seeds from the tomatoes to remove excess liquid. If you don't have access to ripe tomatoes you can use canned diced tomatoes which have been drained.
Fresh basil: A handful (or more!) of freshly picked basil is ideal for this recipe. If attempting this recipe beyond summertime, I would definitely consider tossing in a cube of my basil pesto.
Chicken or vegetable broth: When possible, I use homemade chicken broth which I make in large quantities and freeze in individual portions. However, in a pinch purchased chicken or vegetable stock (for a vegetarian version) will do. Be sure to buy low sodium stock.
Grated Parmigiano/Pecorino Romano cheeses: As in most of my recipes that call for grated cheese, I always opt for a combination of Parmigiano and Pecorino Romano cheeses just like my mom does!
Arborio rice: any Italian short-grain rice such as Arborio, Carnaroli; Vialone or Nano are best for making risotto due to their high starch content.
White wine: I usually use whichever white wine we happen to have on hand in the refrigerator Just remember, if it's not good enough for drinking, it's not good enough for cooking with!
Step by Step Instructions
The following are step by step instructions with images for preparing this recipe. You'll find the complete printable recipe at the bottom of this post.
Begin by bringing your chicken or vegetable stock to a simmer. Keep the liquid simmering while you prepare the risotto. Do not add cold stock to your risotto!
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. 
Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
Begin adding the simmering broth one ladle full at a time. Stir occasionally and when the liquid is absorbed add another ladle full of broth. Here's what it looks like after 10 minutes of cooking.
Continue this process until all or most of the broth is all used up and the rice is tender but still has some bite to it, from 20-25 minutes. 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. 
Recipe Notes
Substitutions and Variations:
- Use whichever tomatoes you have available in your garden or from your local market. Cherry tomatoes also work well in this recipe.
- Use short grain rice which has a higher starch content when making risotto such as Arborio, Carnaroli, Vialone or Nano.
- For a vegetarian version of this recipe substitute vegetable stock for the chicken broth.
- If you're trying out this recipe when ripe tomatoes and fresh basil are not available, substitute canned diced tomatoes for fresh tomatoes (drained) and basil pesto for the fresh basil.
How can I tell when it's time to add more broth to the risotto?
- Here's a trick to know when it's time to add more broth to your risotto. Drag your wooden spoon across the bottom of the pan. If you can see the bottom of the pan, it's time to add more liquid.
Storage:
- Risotto is best enjoyed the day it is made, however you can keep leftovers refrigerated for up to 3 days. Reserve a few spoonfuls of broth to stir into the risotto when reheating it.
If you give this easy and delicious recipe a try, let me know how much you enjoyed it by rating it or commenting below. Feel free to Pin the recipe for later. Buon appetito!
Ingredients
- 2 tablespoon olive oil
- 1 small onion or shallot, finely diced
- 500 grams arborio rice (about 2 2/12 cups)
- 3 cups fresh tomatoes (3 large tomatoes) seeded and diced
- ⅓ 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
- ⅓ cup grated cheese Parmigiano; Pecorino Romano or combination of both
Instructions
- 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!
- 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.
- Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
- 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.
- 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.
Notes
- Use whichever tomatoes you have available in your garden or from your local market. Cherry tomatoes also work well in this recipe.
- Here's a trick to know when it's time to add more broth to your risotto. Drag your wooden spoon across the bottom of the pan. If you can see the bottom of the pan, it's time to add more liquid.
- For a vegetarian version of this recipe substitute vegetable broth for the chicken broth.
- If you're trying out this recipe when ripe tomatoes and fresh basil are not available, substitute canned diced tomatoes for fresh tomatoes (drained) and basil pesto for the fresh basil.
Frank Fariello
Lovely! Tomato is a wonderful compliment to rice.
Nadia
Hi Frank, it really is. I tasted a similar dish last summer in Portugal except it was flavored with cilantro instead of basil. So many wonderful possibilities! Thanks for your comment!
Lina
Lovely
Nadia
Thank you Lina!
Michelle
I am going to try it tomorrow!
Nadia
Hope you enjoy it, let me know how it turns out!