Best 6 Fresh Tomato Risotto With Basil And Parmesan Recipes

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Get ready to embark on a delightful culinary journey as we unravel the secrets of creating the perfect fresh tomato risotto with basil and Parmesan. This classic Italian dish combines the vibrant flavors of ripe tomatoes, aromatic basil, and nutty Parmesan cheese, resulting in a creamy, flavorful, and visually stunning meal. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this comprehensive guide will take you through the essential steps, ingredient choices, and cooking techniques to achieve risotto perfection.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND PARMESAN RISOTTO



Tomato and Parmesan Risotto image

Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Summer     Risotto     Rice     Tomato     Parmesan     Garlic     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes
1/4 tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
Kosher salt
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper

Steps:

  • Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  • Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
  • Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
  • Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

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

TOMATO RISOTTO



Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

FRESH TOMATO RISOTTO WITH BASIL AND PARMESAN



FRESH TOMATO RISOTTO WITH BASIL AND PARMESAN image

Categories     Rice     Tomato     Vegetarian

Yield 4

Number Of Ingredients 8

4 Lbs Fresh Juicy Tomatoes
1 stick unsalted butter
1 medium white onion, chopped
1 Cup Arborio Rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan
1/2 cup shredded fresh Basil
freshly ground black pepper

Steps:

  • Peel and chop the tomatoes, saving all the juice. Put chopped tomatoes in a colander over a deep dish and sprinkle with sea salt. Let sit for at least one hour, stirring occassionally to release the juice. You should have about 4 cups of juice afterwards- if not, you can add jarred tomato juice. Melt 6 Tablespoons butter over medium heat. Add the onion and a dash of sea salt and cook until translucent- 5 to 10 minutes. Add the rice and cook, stirring, about 5 minutes. Add the wine and cook until the wine is absorbed. Add one cup of tomato juice and stir until absorbed, then add another cup of juice. Continue adding the juice, 1 cup at a time, until mixture is creamy but not soupy. Stir in the chopped tomatoes, Parmesan, Basil, remaining 2 tablespoons butter and season with black pepper. Serve with additional Parmesan.

BAKED TOMATO, MOZZARELLA & BASIL RISOTTO



Baked tomato, mozzarella & basil risotto image

Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 10

2 tbsp olive oil
1 onion, finely chopped
300g arborio rice
small glass of white wine (optional), or 100ml extra stock
750ml hot vegetable stock
100g cherry tomatoes, halved
small handful of basil leaves, finely shredded, plus a few extra small leaves to serve
25g parmesan or vegetarian alternative, finely grated
150g ball mozzarella, torn into small chunks
25g dried breadcrumbs (panko are good but any will do)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
  • Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.

Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium

GARLIC AND ROASTED TOMATO RISOTTO



Garlic and Roasted Tomato Risotto image

Make and share this Garlic and Roasted Tomato Risotto recipe from Food.com.

Provided by Missy Wombat

Categories     Short Grain Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

250 g cherry tomatoes, halved
8 cloves garlic, unpeeled
3 teaspoons extra virgin olive oil
salt & freshly ground black pepper
1 large yellow onion, halved,finely chopped
220 g arborio rice (1 cup)
1/2 cup loosely packed shredded fresh basil
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 180°C.
  • Line a baking tray with non-stick baking paper.
  • Place the cherry tomato halves in a single layer on lined tray.
  • Place garlic on tray.
  • Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
  • Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
  • Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
  • Set aside.
  • Bring the stock just to the boil in a saucepan.
  • Reduce heat and hold the stock at a gentle simmer.
  • Heat remaining oil in a medium heavy-based saucepan over medium heat.
  • Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
  • Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
  • Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
  • Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
  • Cook until rice is tender yet firm to the bite and risotto is creamy.
  • Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
  • Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
  • Taste and season with salt (if needed) and pepper.
  • Add the tomatoes and fold through the rice gently.
  • Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

Tips:

  • Use the right type of rice: Arborio or Carnaroli rice are the best choices for risotto, as they have a high starch content that creates a creamy texture.
  • Toast the rice before adding liquid: This helps to develop the rice's flavor and prevent it from becoming mushy.
  • Add liquid gradually: Risotto is cooked by slowly adding liquid to the rice, stirring constantly. This helps the rice to absorb the liquid and cook evenly.
  • Stir constantly: Stirring the risotto constantly helps to prevent the rice from sticking to the bottom of the pan and burning.
  • Cook the risotto until it is al dente: Risotto should be cooked until it is tender but still has a slight bite to it. Overcooked risotto will be mushy.
  • Add butter and Parmesan cheese at the end: Butter and Parmesan cheese are added to the risotto at the end of cooking to give it a rich and creamy flavor.
  • Serve the risotto immediately: Risotto is best served immediately after it is cooked, as it will start to lose its creamy texture if it sits for too long.

Conclusion:

Fresh Tomato Risotto with Basil and Parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy texture, fresh tomato flavor, and herbaceous basil, this risotto is sure to please everyone at the table.

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