Tomato and Basil Risotto Recipe

Make this simple Tomato and Basil Risotto with fresh tomatoes and basil from your garden for the perfect summer meal!

Course Main Course

Cuisine Italian

Keyword tomato and basil risotto, risotto with fresh tomatoes and basil

Prep Time 10

Cook Time 30

Servings servings

Calories 502kcal

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.

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.