Tomato Basil Risotto

Yield: 1 serving
Community Recipe from


  • 4 cup(s) Chicken Broth


  1. Ingredients:

  2. •2 TB. butter
  3. •1/2 cup chopped sweet onions
  4. •2 tsp. minced garlic
  5. •4 cups of chicken broth ( low sodium) heated to a simmer
  6. •1 cup arborio rice
  7. •3/4 cup grated Parmesan cheese
  8. •1/3 cup white wine
  9. •2 large tomatoes, peeled, seeded and diced
  10. •6 basil leaves

  11. Directions:

  12. •In a large saucepan melt 1 TB butter add onions and cook till soft about 4-5 minutes
  13. •Add in garlic and cook 2 minutes more
  14. •Add rice and stir to coat 1minute
  15. •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
  16. •Reduce heat to low and cook rice for 20-25 minutes longer until rice is tender
  17. •Stir occasionally and if rice starts to dry out add more broth
  18. •When rice is done remove from heat, let stand 5 minutes, then add wine, Parmesan cheese, tomatoes and 1 TB. butter
  19. •Fold in tomatoes and chopped basil
  20. •Sprinkle with grated Parmesan cheese
  21. Alternative recipe: Roasted Vegetables
  22. Roasted Vegetables added to risotto at the end of the cooking time

  23. Toss the following vegetables with olive oil

  24. •1 small zucchini cut in 1/2 inch slices
  25. •1 small squash cut in 1/2 inch slices
  26. •1 egg plant
  27. •2 chopped tomatoes

  28. Preheat oven to 425

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

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

October 2013

This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.

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