Real Recipes From Real Home Cooks ®

tomato basil risotto

(1 rating)
Recipe by
Kathy W
New Carlisle, OH

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 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For tomato basil risotto

  • 1 c
    arborio rice
  • 1 Tbsp
    olive oil
  • 1/2 c
    white wine (optional)
  • 1 lg
    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
  • 4
    roma tomatoes, seeded and diced
  • 1/2 c
    fresh basil, julienned

How To Make tomato basil risotto

  • 1
    Heat oil in a heavy, non-stick 2 quart pot. saute onion in oil until transluscent.
  • 2
    Add rice and stir until grains are coated with oil.
  • 3
    Add wine and stir constantly, on medium heat, until wine is absorbed. (If you do not wish to use wine, use broth)
  • 4
    Add 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.
  • 5
    Remove from heat, add cheese and stir until melted.
  • 6
    Add butter and quickly stir until melted. add salt and pepper to taste.
  • 7
    Gently add the tomatoes and basil and serve.