Tomato Basil Risotto

This simple and summery Tomato Basil Risotto is everything I want in a one-pan meal. It is loosely inspired by Pan Con Tomate, or Spanish Tomato Bread, because it grates the tomatoes into a purée before adding them into the risotto. This gives it a light tomato flavor, but still all the richness from classic risotto that we know and love. The recipe uses a classic risotto method, meaning that this creamy, dreamy dish is gluten free and can be easily adapted to be made vegan. Of course, if you aren’t plant-based, you are more than welcome to add a huge dollop of ricotta to every bowl, it’s one of my absolute favorite toppings, and killer in this bowl.

Ingredients you’ll need for this Tomato Basil Risotto

• Large tomatoes – the riper and juicer they are, the easier they’ll be to use for this recipe. Plus, the more delicious everything will taste. It all starts with the tomatoes!
• Extra-virgin olive oil – to quote Ina, use a good brand. Risotto starts with a decent amount of olive oil, but the richness and flavor comes through the entire recipe.
• White onion – sweet onion would also work, but avoid red onion if you can. The flavor profile is just too different.
• Diamond Crystal kosher salt – a crowd favorite, but especially for risotto. You want to be seasoning throughout. Diamond Crystal is my preferred salt for adding pinches as needed since it tends to have a lighter flake than other kosher salts.
• Risotto rice, such as Arborio – starchy rice is crucial to these kinds of risottos, other grains just won’t cut it. I’ve heard some people have luck with sushi rice due to the higher starch content, but I’ve never personally tried it.
• Dry, unoaked white wine – this recipe can also use red wine, but I love the light acidity that white wine brings. It makes this Tomato Basil Risotto feel less heavy, and more like a light, summery, dish. Besides the tomato, this is the only acid in this recipe, so don’t skip it!
• Salted butter – this goes in at the end to give some extra richness and creaminess to the recipe, if you’re vegan, vegan butter works just as well.
• Fresh basil – basil and tomato are the perfect pair, but fresh oregano would also be welcome here if you need a sub!
• Whole milk ricotta – this is for topping, so that means it can be whatever cheese your heart desires. Burrata and mozzarella are other fantastic choices, but you know how much I love freshly grated parm 😉
• Freshly ground black pepper – I only use the pepper for finishing, but it can be used throughout as you prefer.

Tips for making your first risotto

There are three points in a risotto recipe where I’m like…..ok this takes some finesse here. I guess that’s why Top Chef contestants are always getting sent home for risotto. But that’s not happening to you on my watch! Here are the three main risotto sticking points, and tips for how to navigate them:

• Cooking down the onion
  • When sautéing the onion, you want it to be so soft that it almost melts into the risotto rice, without gaining any color. This can be a tricky thing, since to get onions to that texture, you have to cook a looong time. After the onion has been cooking about 5 minutes, I’ve found a splash of water (about 1/4 cup) that you let simmer off for another 4-5 minutes makes the onion perfectly melty.
• Toasting the rice
  • When you add the rice, you want it to toast in the oil before starting the risotto process. Coating the rice in oil before adding any liquid covers the rice so that the outside does not become mushy before the center is tender. This is so the rice can cook evenly, and eliminates any risk of a starchy, mealy mouthfeel. To know when the rice has properly toasted, you want to see that the edges of the rice is clear, with the centers being opaque and white. The rice will also sound “clattery” when it hits the edges of the pan, and that’s when you know it’s ready for the next step.
• Agitating the starches
  • Risotto requires a lot of attention for nearly 20-30 minutes, and that’s because as you mix the rice, you agitate the external starches. This causes the rice to sieze up in to the dreamy, creamy texture that risotto is known for. It’s heaven, but you have to make sure to mix mix mix until all the water is absorbed, then repeat the process again. It’s always worth it though!

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And that’s it for this Tomato Basil Risotto!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Tomato Basil Risotto

5 from 1 vote

This risotto tastes like summer. It's packed with fresh tomatoes, finished with a heaping handful of basil leaves, and dotted with ricotta to make the perfect simple dinner. Plus, it's naturally gluten-free and can easily be adapted to be vegan. A crowd pleaser for everyone.

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Prep Time:15 minutes mins

Cook Time:1 hour hr

Course: Main Course, Pasta

Cuisine: American, Italian

Keyword: basil, ricotta, risotto, tomatoes

Servings: 4 servings

Equipment

• 1 microplane
• 1 high sided sauté pan
• 1 large pot or dutch oven

Ingredients

• 2 large tomatoes globe, heirloom, or beefsteak all work
• 1/4 cup extra-virgin olive oil
• 1/2 small white onion finely diced
• Diamond Crystal kosher salt
• 1 cup of risotto rice such as Aborio
• 2/3 cup of dry unoaked white wine
• 2 tablespoons salted butter
• 1 cup fresh basil leaves
• 4 ounces whole milk ricotta
• Freshly ground black pepper

Instructions

• Quarter the tomatoes using a microplane, then grate the insides of the tomatoes into a small bowl, making almost a gazpacho. Discard the skins and set aside.
• Place a large pot on one burner and fill it with water, you’ll need 5-6 cups. Place a high-sided sauté pan on the burner next to it and turn the burner to medium heat.
• Add the oil and the onion to the sauté pan. Season with a pinch of salt and cook, stirring occasionally until the onion is soft, about 5-7 minutes. Add a splash of water and continue to cook, about another 4-5 minutes, until the onion is completely soft and almost melty. The water helps it continue to cook until there is no bite to it without letting it burn.
• Add in the rice and stir quickly to make sure it is completely coated in the onion and oil. Cook another 5 minutes until you see the sides of the rice turn clear, and when it hits the edges of the pan, it sounds a bit clattery, as if it’s hitting glass. This means the grain has taken on some of the oil, and it’s time to add in the wine. Let the wine simmer to cook off the alcohol, this takes around 2-3 minutes.
• During this time, bring your big pot of water to a low simmer and season it with a tablespoon of kosher salt.
• For the next 20-25 minutes, scoop a large ladle of water (about 2/3 cup) into the risotto and stir constantly until the water is absorbed. Repeat the process, but this time do a scoop of the tomato purée. Continue alternating and stirring in 3-minute increments until the risotto becomes thick, creamy and soft.
• Check the rice after 20 minutes, and if they grains are soft with no tough bite to them, they’re finished. It might need up to 30-35 minutes though, so take your time.
• Once the rice has reached a soft texture, turn the heat off of both burners, but leave the pan on the stovetop. Add the butter to the risotto and stir to combine. Then add the basil and gently stir to let the heat from the risotto melt the into the creaminess. Season with salt and pepper to taste.
• If you’re in a cheese mood, top each bowl with a scoop of ricotta and finish with more black pepper on top.