Risotto with Tomatoes and Basil



Risotto with Tomatoes and Basil can be served before the main dish or as the main dish. I use canned tomatoes on many occasions but not for this recipe. It takes a little extra time to boil the tomatoes to be able to skin them but it’s well worth the time.

As we all know, basil is a main ingredient throughout Italian cooking. Italian dishes wouldn’t be the same without it’s distinct flavor. The marriage of tomato and basil has been a love affair that has lasted for centuries.

Like with any risotto dish, feel free to add chicken or mushrooms or any other ingredient into this Risotto with Tomatoes and Basil recipe.


  • 6 Roma tomatoes, peeled and chopped
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
  • 6 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 1 cup of Arborio rice
  • 1/2 cup of dry white wine
  • 5 to 6 cups of chicken broth
  • 1/4 cup of fresh basil, chopped
  • 1/2 cup of freshly grated parmesan cheese
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper


  • In a medium sized skillet saute the tomatoes in 2 Tbls of butter for around 3 minutes
  • Season with salt and pepper.
  • Remove from heat and set aside.
  • In a large saucepan bring the broth to a boil. Reduce to a simmer.
  • In a large pot sauté the shallots and garlic in the remaining butter and the olive oil for 2 minutes.
  • Stir in the 1 cup of rice until it is coated with the butter and very slightly browned.
  • Add the white wine and stir until all the wine is absorbed.
  • Add the broth 1 cup at a time and stir until all the broth is absorbed before adding the second cup.
  • Repeat until all the broth is absorbed.
  • Remove from heat and add the tomatoes and basil.
  • Stir in the Parmesan cheese.

    Garnish with whole basil leafs. Serves 4 to 6 people.

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