Best 5 Fresh Tomato Basil And Ricotta Risotto Recipes

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FRESH TOMATO, BASIL AND RICOTTA RISOTTO RECIPE - (4.5/5)



Fresh Tomato, basil and ricotta risotto Recipe - (4.5/5) image

Provided by á-114543

Number Of Ingredients 11

1/4 c ricotta
1/2 oz pecorino cheese
3 sprigs fresh basil
6 oz cherry tomatoes, chopped
1/4 red onion, minced
1 stalk celery. minced
1 clove garlic, minced
3/4 Arborio rice
1/3 c white wine
2 cups veggie stock
salt and pepper

Steps:

  • In a small saucepan on medium heat add a teaspoon of olive oil and add garlic, saute for 1 minute. Add all tomatoes and salt and pepper cover for 2 minutes or until soft. Add onion and celery cook 5 minutes then add rice. Stir and fry for 1 minute then add rice. Deglaze with wine and cook until au sec. Slowly add ladle by ladle of stock absorbing each time. Add salt and pepper to taste and ricotta and basil. Plate and drizzle with olive oil and pecorino.

TOMATO AND BASIL RISOTTO



Tomato and Basil Risotto image

This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 14

7 cups well seasoned vegetable stock, garlic stock (see recipe) or chicken stock
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated
Pinch of sugar
1 teaspoon fresh thyme leaves
1 1/2 cups Arborio rice
Salt and freshly ground pepper to taste
1/2 cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc
1/2 pound additional sweet ripe tomatoes, finely diced (about ¾ cup)
1/4 cup slivered fresh basil
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces)

Steps:

  • Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
  • Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
  • Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME



Fresh Corn Risotto With Basil, Tomato And Lime image

Provided by Molly O'Neill

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup ripe tomatoes, seeded, peeled and diced
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1/4 teaspoon salt
5 cups chicken stock
2 cups corn cut from 4 or 5 large ears
2 tablespoons butter, preferably unsalted
1/2 cup finely chopped scallions, white part only
1 1/2 cups Arborio rice or American medium-grain rice
1/2 cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese

Steps:

  • Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
  • Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
  • Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams

FRESH TOMATO BASIL AND RICOTTA SAUCE



Fresh Tomato Basil and Ricotta Sauce image

Make and share this Fresh Tomato Basil and Ricotta Sauce recipe from Food.com.

Provided by dicentra

Categories     Penne

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups chopped ripe tomatoes
1/2 cup chopped fresh basil
2 tablespoons minced red onions
1 garlic clove, crushed
1 cup ricotta cheese
1/4 cup olive oil
salt
1 lb cooked pasta (rotelle, fusilli, penne)

Steps:

  • Combine the tomatoes, basil, onion and garlic.
  • Stir in the ricotta, oil and salt and pepper to taste.
  • Toss with hot pasta and serve at once.

Nutrition Facts : Calories 398.3, Fat 22.6, SaturatedFat 7.2, Cholesterol 31.4, Sodium 59.2, Carbohydrate 39.8, Fiber 7.4, Sugar 4, Protein 11.3

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH



Best of the Best Tomato, Basil, and Fresh Ricotta Sandwich With image

From the 'Best of the Best 2008' Cook's Illustrated Cookbook. This recipe is adpated from the Gotham Bar & Grill Cookbook (New York City). This sandwich illustrates how much pleasure can be created with just a few drastically different ingredients. Juicy beefsteak tomatoes and fragrant basil leaves set against the bracing taste of tapenade and cool ricotta cheese - all within the confines of toasted bread. Each bite teases the tastebuds for a long expectant moment before the ingredients begin to register. Don't even think about making this sandwich outside of August or September, when tomatoes are at their juciest, plumpest peak. This sandwich is a great indulgence to bring to the beach, especially since it actually gets better after the flavors have had time to blend. The tapenade, a thick olive paste with anchoves and capers makes a great spread for sandwich and hors d'oeuvres. Salt-packed anchovies are found at Italian and Mediterranean grocers. They are superior to oil-packed canned anchovies. If necessary, substitute 2 oil-packed anchovey fillets for each salt-packed anchovy.

Provided by TxGriffLover

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 14

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

Steps:

  • For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
  • Using a small knife, lift the anchovy fillets from their bones.
  • In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
  • To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
  • Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
  • Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
  • Top with another slice of toasted bread, then cut in half with a serrated knife.
  • Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.

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