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tomato basil risotto recipe
Ben Carraoli

Tomato Basil Risotto Recipe

Tomato Basil Risotto is a creamy, savory dish packed with the freshness of ripe tomatoes and the aromatic charm of basil. It’s perfect for cozy nights or light entertaining, delivering comfort in every bite. This recipe brings together the richness of Arborio rice and the tanginess of sundried tomatoes, making it a satisfying vegetarian option you’ll want to make again.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 3 ½ cups vegetable stock – Use homemade or high-quality store-bought for best flavor
  • ¾ cup uncooked arborio rice – This starchy rice is key for that classic risotto creaminess
  • ¼ cup chopped red or white onion – Adds a mild sweet base
  • 2 cloves garlic minced – Fresh garlic enhances depth of flavor
  • 2 tbsp olive oil – For sautéing adds a rich, smooth layer
  • ¼ cup dry white wine – Optional but adds beautiful acidity and aroma
  • 1 cup fresh chopped tomatoes – Avoid canned for a fresher taste
  • ½ cup chopped sundried tomatoes – Use oil-packed for a tender intense burst of umami
  • 1 tbsp chopped fresh basil – For herbaceous notes; don’t skip it
  • 1 tbsp tomato paste – Concentrates the tomato flavor
  • 1 tsp salt – Adjust based on how salty your stock is
  • Extra basil – Optional topping for freshness and color

Method
 

  1. Start by heating your vegetable stock. You can use high-quality store-bought stock or prepare your own by simmering carrots, onions, leeks, and celery with salt for about 3 hours. Keep the stock warm on the stove throughout the risotto cooking process—this helps it absorb better and maintain a creamy consistency.
  2. In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, stirring until translucent and fragrant. This forms the flavorful base of your risotto. Avoid browning them, as it can overpower the tomato flavor later.
  3. Add the chopped fresh tomatoes into the pan. Let them cook for 2 minutes until they soften. Stir in the arborio rice and make sure it’s well-coated with the oil and tomato mixture. This step toasts the rice slightly, helping it maintain its bite while absorbing liquid slowly.
  4. Pour in the white wine and stir until fully absorbed. The alcohol will cook off, leaving behind a bright, acidic balance. If skipping wine, move directly to the next step but consider adding a dash of lemon juice later for similar brightness.
  5. Ladle in one cup of the warm stock. Stir in tomato paste, chopped basil, and sundried tomatoes. Keep the heat on medium and stir frequently until the liquid is almost fully absorbed. This constant stirring helps release the rice’s natural starches, creating that silky risotto texture.
  6. Continue adding the stock ½ cup at a time every few minutes. Let the rice absorb most of the liquid before adding more. This process takes about 25–30 minutes. Stir frequently to prevent sticking and encourage even cooking. The rice should be tender with a slight chew.
  7. Taste the risotto once the rice is cooked. Adjust the salt based on how seasoned your stock was. If the mixture feels too thick, stir in an extra ¼ cup of warm stock to loosen it slightly. Remove from heat once the consistency is creamy and the grains are cooked.
  8. Spoon the risotto into warm bowls and top with extra chopped basil for freshness and color. Serve immediately while still warm and creamy—risotto doesn’t wait. Pair with a glass of white wine for a light but luxurious meal.