Tomato Basil Risotto Recipe

If you’re on the hunt for a cozy, comforting dish that’s bursting with fresh flavors, you’re going to adore this Tomato Basil Risotto Recipe. I absolutely love how this risotto balances the sweetness of cherry tomatoes with the peppery kick of fresh basil and just the right touch of heat. It’s a recipe that feels fancy enough for guests but simple enough to whip up on a weeknight. Stick with me, and you’ll find that making a luscious, creamy risotto isn’t as intimidating as it sounds—with this recipe, you’ll nail it every time.

this …

Ingredients You’ll Need

The magic of this Tomato Basil Risotto Recipe is all in the harmony of fresh, simple ingredients that work beautifully together. Using quality olive oil and fresh basil makes all the difference, so don’t skimp there. Cherry tomatoes add natural sweetness, which perfectly balances the salty parmesan.

• Olive oil: I prefer extra virgin for its robust flavor—it’s the first layer of goodness.
• Onion: A small, sweet onion like a Vidalia keeps things mellow and aromatic.
• Cherry tomatoes: They burst with sweetness as they cook down, bringing a natural tomato depth.
• Garlic: Freshly minced for that punchy aroma that makes everyone’s mouth water.
• Crushed red pepper: Just a pinch to add a subtle warmth; adjust according to your heat preference.
• Kosher salt: Essential for seasoning layering throughout the cooking process.
• Freshly cracked black pepper: Adds a mild spiciness and complexity.
• Fresh basil leaves: Packed and fresh, they’re the star herb here—use more for garnish too.
• Chicken or vegetable stock: Keep it warm to ensure the risotto cooks evenly and stays creamy.
• Arborio rice: This short-grain rice is key for risotto’s creamy, chewy texture.
• White wine: It brightens the flavors; a dry white like Sauvignon Blanc works great.
• Butter: Adds richness and smoothness to finish the dish.
• Freshly grated parmesan cheese: Freshly grated is a must for the best melting and flavor.

Variations

I like to keep this Tomato Basil Risotto Recipe pretty classic, but it’s super versatile—so feel free to tweak it to your taste. Adding proteins or swapping ingredients can make it your signature dish.

• With protein: I’ve tossed in grilled chicken or shrimp when I want a more filling meal, and it never disappoints.
• Veggie boost: Sometimes I add sautéed mushrooms or zucchini; they soak up the tomato basil flavors beautifully.
• Dairy-free: Use vegan butter and skip parmesan or swap with a plant-based cheese for a dairy-free version.
• Spicy kick: If you love heat, double the crushed red pepper or add a splash of hot sauce before serving.

How to Make Tomato Basil Risotto Recipe

Step 1: Sauté Your Veggies and Tomatoes

Start by heating a large Dutch oven over medium heat. Add 3 tablespoons of olive oil, then toss in the diced onions and sauté for about 5 minutes until they soften and become translucent—no browning, just sweet and tender. Next, add your cherry tomatoes and cook those for another 5 minutes. You’ll see them soften and start releasing their juices, which creates the risotto’s amazing natural sauce base.

Step 2: Build That Flavor Base

Stir in minced garlic, crushed red pepper, a pinch of kosher salt, and freshly cracked black pepper. Lower the heat and cover the pot to let everything cook slowly and caramelize for about 15 minutes. This slow cooking brings out a deep, rich flavor that really elevates the risotto. When the mixture is ready, transfer it to a blender with your packed basil leaves and blend until perfectly smooth and vibrant.

Step 3: Prepare the Tomato Broth

Heat your chicken or vegetable stock in a separate saucepan over medium-low heat. Just let it get to a gentle simmer. Then whisk in your tomato basil puree—this creates your flavorful risotto liquid. Keeping it warm on low heat is crucial so that the rice cooks evenly and stays creamy.

Step 4: Toast the Rice & Add Wine

Wipe out your Dutch oven and return it to the stove over medium heat. Pour in the last tablespoon of olive oil and add the arborio rice. Give it a good stir to toast the grains for about 1-2 minutes—you’ll notice a nice nutty aroma. Then pour in the white wine, stirring until it’s fully absorbed. This step adds brightness and balances the richness of the dish.

Step 5: The Ladle and Stir Method

This part is the heart of making risotto. Add the warm tomato broth, one ladle (about ½ cup) at a time, to the rice. Stir often and patiently, allowing the rice to absorb the liquid before adding more. This slow process releases starch, making the risotto creamy and luscious. Expect this to take about 20-25 minutes. I find playing some music or chatting with friends helps the time fly by!

Step 6: Finish with Butter and Cheese

Once all the liquid is absorbed and the rice is tender yet slightly firm to the bite (al dente), stir in butter and half the parmesan cheese until melted and silky. Give it a final taste for salt—you might want a little extra to make the flavors pop. Then, dish it up and get ready for compliments!

Step 7: Garnish and Serve

Transfer your risotto to a serving bowl and top with the remaining parmesan and fresh basil leaves. I like adding a small pinch of crushed red pepper for a tiny kick right before serving—it brings everything together beautifully.

How to Serve Tomato Basil Risotto Recipe

Garnishes

I love topping this risotto with a few extra torn basil leaves—it’s such a fresh contrast to the creamy texture. A sprinkle of freshly grated parmesan right before serving is a must, and if you’re feeling adventurous, just a pinch of crushed red pepper amps up the flavors beautifully.

Side Dishes

This risotto pairs perfectly with something light and crisp. My go-to sides are a simple mixed greens salad with lemon vinaigrette or roasted asparagus. When I want to get a bit more indulgent, I add garlic bread with a touch of herb butter—it’s a total hit!

Creative Ways to Present

For a special dinner, I like to serve individual portions in small cast-iron skillets or pretty ramekins topped with edible flowers or microgreens. It adds a restaurant-quality touch without extra effort. You can even drizzle a little basil oil or balsamic reduction around the edges for flair that wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Tomato Basil Risotto in an airtight container in the fridge for up to 3 days. Keep in mind that risotto thickens as it sits, so it won’t be quite as creamy straight from the fridge, but reheating brings it back nicely.

Freezing

Risotto isn’t my favorite candidate for freezing since its creamy texture can change, but if you do freeze it, place it in freezer-safe containers and thaw overnight in the fridge. Expect a slight texture shift, but it still tastes great when reheated.

Reheating

I reheat risotto gently on the stovetop with a splash of water or broth, stirring frequently to restore creaminess. Avoid the microwave if you can—it tends to make risotto gummy or dry out. This slow reheating keeps the texture nice and smooth.

FAQs

Final Thoughts

This Tomato Basil Risotto Recipe really holds a special place in my kitchen repertoire. It’s one of those dishes where fresh ingredients and a little patience come together to create something truly comforting and elegant. If you’ve been nervous about making risotto before, this recipe will change that—it’s straightforward, forgiving, and delicious. I’m confident once you try it, you’ll want to make it again and again just like I do. So grab those ripe cherry tomatoes and fresh basil, and let’s get cooking!

Print