Tomato Basil Risotto Recipe

If you’re craving something creamy, comforting, and bursting with fresh flavors, this Tomato Basil Risotto Recipe is exactly what you need. I absolutely love how the sweetness of roasted cherry tomatoes mingles with fragrant basil, all wrapped up in a rich, cheesy risotto. Whether you’re making dinner for your family or charming guests, this dish never fails to impress and feel like a warm hug on a plate. Keep reading—I’m sharing all my tips so you can nail it every time!

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Ingredients You’ll Need

Every ingredient in this Tomato Basil Risotto Recipe serves a purpose, balancing creaminess, acidity, and freshness. When shopping, aim for ripe cherry tomatoes and fragrant fresh basil—they’re the stars of the show.

• Olive oil: Use extra virgin for rich flavor during the sauté, and you’ll taste the difference.
• Small onion: Diced finely to melt into the risotto base without overpowering the tomatoes.
• Cherry tomatoes: Sweet and juicy, they caramelize beautifully and create a luscious sauce once blended.
• Garlic cloves: Freshly minced garlic adds a warm, aromatic punch.
• Crushed red pepper: Just a pinch wakes up the dish—don’t skip it unless you hate spice!
• Kosher salt: Essential for layering flavor as you cook.
• Freshly cracked black pepper: Adds subtle heat and complexity.
• Fresh basil leaves: Use generously for that unmistakable sweet herbaceous note.
• Chicken or vegetable stock: Warm it gently so the rice absorbs nicely and cooking stays consistent.
• Arborio rice: The creamy magic grain—make sure it’s arborio for that ideal risotto texture.
• White wine: Brings acidity and depth; if you prefer, replace with extra stock but wine adds a special touch.
• Butter: Stirred in at the end, it enriches and rounds out the flavors.
• Freshly grated parmesan cheese: Nothing beats freshly grated for melt-in-your-mouth cheesiness.

Variations

I love customizing this Tomato Basil Risotto Recipe depending on the season and what’s in my fridge. Feel free to make it your own and I promise you’ll get wonderful results!

• Vegetarian version: Simply use vegetable stock instead of chicken stock—I do this all the time and it’s just as flavorful!
• Extra veggies: Stir in sautéed mushrooms or spinach near the end for a boost of texture and nutrients.
• Protein addition: Cooking some grilled chicken or shrimp on the side makes this a hearty main course.
• Dairy-free option: Skip the butter and parmesan, and finish with a drizzle of olive oil and a sprinkle of nutritional yeast for a cheesy flavor without dairy.

How to Make Tomato Basil Risotto Recipe

Step 1: Roast and soften your tomatoes and aromatics

Start by heating a Dutch oven over medium heat and adding most of your olive oil. Once shimmeringly hot, toss in the diced onion and cook for about 5 minutes until translucent and sweet. Add the cherry tomatoes and cook another 5 minutes—the tomatoes will start to blister and release their juices which is key to deep flavor. Then stir in minced garlic, a pinch of crushed red pepper, salt, and pepper. Cover and let everything cook low and slow for 15 minutes until the mixture caramelizes. This step is where the base flavor for your risotto really develops, so don’t rush it!

Step 2: Blend to a creamy tomato-basil puree

Once your tomato mixture is soft and fragrant, transfer it carefully to a blender along with fresh basil leaves and blend until smooth. I discovered this step makes your risotto unbelievably silky and luscious—plus it keeps that fresh basil punch bright throughout the dish.

Step 3: Warm the stock and combine with the puree

Heat your chicken or vegetable stock in a saucepan until it just simmers, then whisk in your tomato-basil puree. Keeping this liquid warm is essential when you start cooking the rice, so it absorbs smoothly without cooling down and disrupting the cooking process.

Step 4: Toast the rice and deglaze with wine

Wipe out the Dutch oven and put it back on medium heat with the last tablespoon of olive oil. Stir in Arborio rice and let it toast for a minute until it smells nutty—that little pop of flavor makes a big difference. Pour in white wine and stir until the liquid is fully absorbed. This step adds acidity that balances the rich tomato and cheese.

Step 5: Slowly add tomato stock, stirring constantly

Now comes the fun (and meditative) part: add the warm tomato-infused stock a ladle at a time, stirring gently but constantly, until the liquid is absorbed before adding more. This slow absorption releases the rice’s creamy starch, giving risotto its iconic velvety texture. This will take about 20-25 minutes, so grab a glass of wine and enjoy the process!

Step 6: Finish with butter and parmesan

Once all the liquid is absorbed and the rice is tender yet slightly firm to bite, stir in butter and freshly grated parmesan. This enriches the texture insanely well and brings all the flavors together. Taste and adjust salt or pepper—sometimes you need just a pinch more salt to brighten everything up.

Step 7: Serve and garnish for a showstopper

Transfer your risotto to a serving dish and top with extra parmesan, fresh basil leaves, and even a little sprinkle of crushed red pepper if you like some heat. It’s a guaranteed crowd-pleaser and makes a stunning centerpiece.

How to Serve Tomato Basil Risotto Recipe

Garnishes

I usually garnish the risotto with a handful of fresh basil leaves and a generous sprinkle of parmesan right before serving. Sometimes I add a drizzle of good-quality olive oil and a tiny pinch of crushed red pepper flakes if I’m feeling spicy. It makes the plate look beautiful and adds extra layers of flavor.

Side Dishes

My go-to sides with this risotto are simple and fresh: a crisp green salad tossed in lemon vinaigrette, or some roasted asparagus with a squeeze of lemon. For a heartier meal, grilled chicken or pan-seared shrimp pair wonderfully without stealing the spotlight.

Creative Ways to Present

For special occasions, I like serving the risotto in individual shallow bowls topped with edible flowers and a sprig of basil. You can also hollow out small tomatoes and fill them with a spoonful of risotto for charming bite-sized appetizers. Presentation is half the fun!

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the refrigerator. It keeps well for up to 2 days, though I find it’s best enjoyed fresh as the texture changes slightly once cooled.

Freezing

Freezing risotto can be tricky because of its creamy texture, but I’ve had decent success freezing small portions in tightly sealed containers. When thawed, it’s best to reheat gently over low heat with a splash of broth or water to restore creaminess.

Reheating

To reheat, I warm the risotto slowly in a skillet over medium-low heat, stirring often and adding a little broth to loosen it up. This helps bring back the creamy texture and prevents it from drying out or clumping.

FAQs

Final Thoughts

I remember the first time I made this Tomato Basil Risotto Recipe—it felt intimidating, but the payoff was so worth it! Since then, it’s become a favorite go-to whenever I want something impressive without complicated steps. I hope you enjoy making and eating it as much as I do. Trust me, once you’ve tried this creamy, fresh, and flavorful risotto, it’ll be a regular on your dinner table, too!

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