Tomato Basil Risotto [V, GF]

This tomato basil risotto is savory and perfect for a light meal by itself!

This dinner came together when I didn’t have a plan and went digging through our kitchen and garden. We finally dug up the tomato plants this week and used the very very last of the tomatoes. Check out the size of those roots. Our basil plant has been chopped down, but there are still a few sprigs left for propagating for winter. Garlic is in the ground for the first time, and even our spaghetti squash still has a chance! We’re feeling pretty good as we brace ourselves for winter.

This is also the very, very last post with my old camera! I’m sorry I’ve been holding onto this recipe for so long, but it’s time to say the full goodbye. I’ve been learning so much with Nagi’s Food Photography book (affiliate link), that I can’t help but feel pretty proud of myself! If you’re looking to improve your photos, I would highly recommend this resource.

To make this tomato basil risotto, all you need to add to my Basic Risotto recipe is a tomato and some chopped basil at the end. However, I’ve reposted the risotto recipe in the recipe card for your convenience.

Justin and I ate this for our entire meal. It was savory and filling, and perfect for a light dinner. I think it would also be a great side with some grilled chicken also!

enJOY!

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Tomato Basil Risotto

Cook Time 30 minutes

Total Time 30 minutes

Servings 2

Author 918 Plate

Ingredients

• ½ C. Arborio rice
• 2 T. dry white wine
• 2 T. butter
• ¼ yellow onion finely diced
• ⅔ carton of chicken stock/broth
• 2 homegrown Roma tomatoes
• 6 leaves of homegrown basil chopped
• ¼ C. grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Warm chicken stock on low heat in a small saucepan.
2. In a bigger saucepan, melt butter on medium-low heat.
3. Sauté onions in butter until translucent.
4. Add in rice and wine, coating until all rice grains look opaque on the outside edges with a white dot in the middle.
5. Ladle in first scoop of broth.
6. Stir until broth is nearly absorbed.
7. Continue to ladle one scoop of broth at a time, stirring and waiting until it is absorbed before adding another.
8. When rice is tender (broth should be nearly gone), stir in a healthy handful of Parmesan cheese. (You can even add a pat of butter here :))
9. Remove from heat and gently fold in chopped tomatoes and basil.
10. Salt and pepper to taste and enJOY!

xxHillary

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