Tomato Basil Risotto

Kathy W


The basic risotto recipe can be used to make many different risottos. Try potato and mushroom - cook 1 small potato that has been diced small, until done (about 2 minutes) Drain. Saute 6 sliced mushrooms. Make the basic risotto recipe, then add the potatoes and mushrooms after stirring in the butter.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


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1 c
arborio rice
1 Tbsp
olive oil
1/2 c
white wine (optional)
1 large
onion, chopped
5 c
hot chicken broth (i use a "no chicken" chicken broth)
1/4 c
grated parmesan cheese
1 Tbsp
salt and pepper to taste


roma tomatoes, seeded and diced
1/2 c
fresh basil, julienned

How to Make Tomato Basil Risotto


  • 1Heat oil in a heavy, non-stick 2 quart pot.
    saute onion in oil until transluscent.
  • 2Add rice and stir until grains are coated with oil.
  • 3Add wine and stir constantly, on medium heat, until wine is absorbed. (If you do not wish to use wine, use broth)
  • 4Add 1 cup stock, stirring until liquid is absorbed. Continue to add stock, one cup at a time, stirring and allowing liquid to absorb before adding the next cup. This will take about 30 minutes or so.
    The rice, when done, should be be firm with a little bite in the center or al dente.
  • 5Remove from heat, add cheese and stir until melted.
  • 6Add butter and quickly stir until melted. add salt and pepper to taste.
  • 7Gently add the tomatoes and basil and serve.

Printable Recipe Card

About Tomato Basil Risotto

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian
Hashtags: #tomatoes, #Basil

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