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Tomato and Basil Risotto

Tomato and Basil Risotto

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 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 502kcal


  • 2 tbsp 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
  • 1/3 cup white wine
  • 7 - 71/2 cups chicken stock or vegetable stock
  • 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


  • 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 stock one ladle full at a time. Stir occasionally and when the liquid has been absorbed add another ladle full of stock.  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 stock 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 stock for the chicken stock.
  • 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.


Calories: 502kcal | Carbohydrates: 81g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 474mg | Potassium: 588mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg