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



  • 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

  • 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.

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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