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Tomato Basil Risotto Recipe

About 25 minutes. Cook
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Risotto is a culinary masterpiece that has stood the test of time. Hailing from the northern regions of Italy, this creamy rice dish has graced tables around the world with its comforting allure. Today, we delve into the world of risotto, with a twist that combines the vibrant flavors of ripe tomatoes and fresh basil, creating a Tomato Basil Risotto that’s bound to captivate your taste buds.

Historical Context:

Risotto has a history as rich and diverse as its flavors. Originating in the Italian regions of Lombardy and Piedmont, it was first mentioned in the late 18th century. Initially, it was a humble dish made with simple ingredients like rice and broth. Over the years, it evolved into a culinary canvas for creativity, inspiring countless variations, including our Tomato Basil Risotto.

1. Prepare the Ingredients:

Begin by finely chopping the onion, mincing the garlic, and dicing the fresh tomatoes. Also, grate the Parmesan cheese and finely chop the fresh basil. Having everything ready before starting the cooking process will ensure a smooth risotto-making experience.

2. Sauté the Aromatics:

Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and minced garlic. Sauté them until they become translucent, about 3-4 minutes. This aromatic base will infuse your risotto with a depth of flavor.

3. Toast the Arborio Rice:

Add the Arborio rice to the pan and stir to coat it with the sautéed aromatics. Toast the rice for 2-3 minutes until it becomes slightly translucent at the edges. This toasting process enhances the nutty flavor of the rice.

4. Deglaze with White Wine:

Pour in the dry white wine and stir continuously until it’s mostly absorbed by the rice. This step not only adds a delightful flavor but also deglazes the pan, releasing any flavorful bits stuck to the bottom.

5. Gradually Add the Broth:

Begin the slow and steady process of adding warm broth to the rice. Add one ladleful at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more. This gradual addition and stirring are essential for achieving the creamy texture that makes risotto famous. Continue this process for about 18-20 minutes, or until the rice is creamy yet al dente.

6. Incorporate the Tomatoes and Basil:

As the rice nears the desired creamy consistency, gently fold in the diced fresh tomatoes and finely chopped basil. The tomatoes will infuse the risotto with a burst of acidity and freshness, while the basil adds a lovely herbal note.

7. Season and Finish:

Once the tomatoes and basil are well incorporated, add salt and black pepper to taste. Remember that the Parmesan cheese will also contribute saltiness, so be mindful of your salt levels. Finally, stir in the grated Parmesan cheese to add a creamy richness and depth of flavor.

8. Serve and Enjoy:

Plate your Tomato Basil Risotto while it’s piping hot. Garnish with a few basil leaves and an extra sprinkle of Parmesan cheese for an added touch of elegance. Pair it with a crisp white wine or a refreshing tomato-based cocktail for the perfect dining experience.

In conclusion, Tomato Basil Risotto is a harmonious blend of Italian tradition and modern innovation. This recipe pays homage to the centuries-old love affair with risotto while incorporating the bright and refreshing flavors of tomatoes and basil. Whether it’s a weeknight dinner or a special occasion, this dish will never fail to impress. Buon appetito!


prep time
Approximately 40 minutes.
cooking time
About 25 minutes.
4 servings.
total time
Around 40 minutes.


  • Large skillet or wide saucepan

  • Wooden spoon

  • Ladle

  • Cutting board and knife

  • Grater for Parmesan cheese

  • Measuring cups and spoons


  • 2 cups Arborio rice

  • 1 cup crushed tomatoes

  • 4 cups chicken or vegetable broth

  • 1/2 cup dry white wine

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1/2 cup fresh basil leaves, chopped

  • 1/2 cup grated Parmesan cheese

  • 3 tablespoons olive oil

  • Salt and pepper to taste


Sauté onion and garlic.
Toast Arborio rice.
Add wine and tomatoes.
Gradually add warm broth.
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