918 Plate

finding local flair anywhere

  • Recipe Index
    • Appetizer
    • Baking
    • Breakfast
    • Dairy Free
    • Desserts
    • Drinks
    • Entree
    • Gluten Free
    • Kindred Kitchen
    • Paleo
    • Seafood
    • Sides
    • Snacks
    • Vegetarian
  • Email Newsletter
  • Work with me!
  • Press
  • about hillary

Tomato Basil Risotto [V, GF]

November 12, 2015 by 918 Plate Leave a Comment

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

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.

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

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!

Print

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

xxHillary

**This post contains an affiliate link that helps support me on my blogging journey. You will pay no more for the mentioned product, but I will receive a commission percentage based on your purchase.**

Filed Under: Appetizer, Entree, Gluten Free, Sides, Vegetarian Tagged With: basil, recipe, rice, risotto, tomatoes

« Chicken and Dumplings
Better-than-Olive Garden Zuppa Toscana »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

Don’t Miss Thursday Brunch!

Recent Posts

  • Creamy Cajun Shrimp Pasta
  • Summer Vegetable Japchae (Korean Noodles) [V, DF]
  • Smoked Gouda Mashed Potatoes [V, GF]
  • Blueberry Lemon Basil Pancakes [DF, V]
  • Quesadilla-Sized Tortillas [Vegan, DF]

Tasty & Trending on 918 Plate

  • This mushroom Swiss burger is unlike anything you've had before - Lion's Mane mushrooms make a great base for whatever you want to put on your sandwich! #vegetarian Lion’s Mane Mushroom Swiss Burger [V]
  • overhead of chai latte in large wide mouthed mug Vanilla Chai Latte Protein Tea [V, GF]
  • Korean Pot Roast [DF]
  • an overhead shot of Curried Chicken Pasta Salad Curried Chicken Pasta Salad
  • This is a better-than-Olive Garden version of Zuppa Toscana - complete with local food flair. Better-than-Olive Garden Zuppa Toscana
  • Bumblebee shaped chocolates on a silicone mat Harry Potter’s Fizzing Whizbees Candy [GF, V]
  • This spinach and bacon quiche will satisfy even your biggest meat eater with an easy one-dish dinner! Easy Spinach and Bacon Quiche
  • Rowies are a crispy, layered pastry from Aberdeen, Scotland. The secret to them is a combination of lard and butter...and a little bit more butter. Rowies (Aberdeen Butteries)

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy
Necessary Always Enabled