Community Recipe
from [NCYankee]
Risotto with Tomatoes and Basil

Risotto with Tomatoes and Basil

When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served.

  • Yield: 6 servings ( Serving Size: servings )
  • Cook time:35 Minutes
  • Prep time:10 Minutes


  • 2 cup(s) Arborio rice
  • 0.33 cup(s) Basil, shredded
  • 0.5 cup(s) dry white wine
  • 1 can(s) low-sodium chicken broth
  • 3 tablespoon(s) olive oil
  • 1 onion, medium diced
  • 2-4 ounce(s) pancetta or turkey bacon, minced
  • 0.5 cup(s) Parmesan Cheese, grated, plus extra for passing
  • 1.5 pound(s) plum tomoatoes, peeled, seeded and chopped
  • Table Salt
  • 3 cup(s) water


1. Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onion and ham/bacon; saute, stirring occasionally, until onions soften, 3 to 5 minutes. Add tomatoes, cover and cook over medium heat until tomatoes start to look like a thin sauce, about 10 minutes.

2. Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.

3. Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.

4. Stir in cheese. Serve on a wide platter or individual plates, garnish with basil, and pass additional cheese separately.

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Risotto with Tomatoes and Basil recipe