Updated: Aug 11
Let’s make tomato and basil risotto!
What you’ll need for this recipe
1 cup rice (Arborio rice is best but I used long grain white)
1 carton cherry tomatoes or 6-8 large Campari tomatoes, quartered
About 2 tablespoons of basil (fresh is best, I used dried)
1/4 cup white wine, I used a Sauv Blanc
1 box of veggie stock
1/4 cup half and half or heavy cream
1/2 cup Parmesan
To make it
Video here: Watch me make this recipe in a reel!
Chop your tomatoes, basil and shallot
Place a sauce pan on low heat and fill with your veggie stock
Oil your pan on medium-high heat and add the chopped shallot
Add your rice to the pan and stir
Add your tomatoes and basil and stir until the mixture is nice and toasty
Deglaze with white wine
Slowly add a ladle of warm stock at a time and stir, until rice is cooked and a slurry forms (I must have ladled 20 times or so). Risotto is best cooked low and slow.
Add your cream and Parmesan and store. Service immediately.
That’s dinner! Enjoy!