Community Recipe
from [CherylB61]
Tomato Basil Risotto

Tomato Basil Risotto

  • Yield: 1 serving


  • 4 cup(s) Chicken Broth



•2 TB. butter

•1/2 cup chopped sweet onions

•2 tsp. minced garlic

•4 cups of chicken broth ( low sodium) heated to a simmer

•1 cup arborio rice

•3/4 cup grated Parmesan cheese

•1/3 cup white wine

•2 large tomatoes, peeled, seeded and diced

•6 basil leaves


•In a large saucepan melt 1 TB butter add onions and cook till soft about 4-5 minutes

•Add in garlic and cook 2 minutes more

•Add rice and stir to coat 1minute

•Stirring constantly, add 1/2 chicken broth. As rice absorbs the broth add in 1/4 a cup of broth at a time till 3-1/2 cups have been added, about 15 minutes

•Reduce heat to low and cook rice for 20-25 minutes longer until rice is tender

•Stir occasionally and if rice starts to dry out add more broth

•When rice is done remove from heat, let stand 5 minutes, then add wine, Parmesan cheese, tomatoes and 1 TB. butter

•Fold in tomatoes and chopped basil

•Sprinkle with grated Parmesan cheese

Alternative recipe: Roasted Vegetables

Roasted Vegetables added to risotto at the end of the cooking time

Toss the following vegetables with olive oil

•1 small zucchini cut in 1/2 inch slices

•1 small squash cut in 1/2 inch slices

•1 egg plant

•2 chopped tomatoes

Preheat oven to 425

Line a cookie sheet with foil and spray with PAM (or another similar product)

Spread out vegetables in a single layer and roast 12-15 minutes

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Tomato Basil Risotto Recipe