This tomato-basil risotto with parmesan is a great way to finish up any summer tomatoes for the season. It’s rich, bright, and easy to make.
This tomato-basil risotto is an incredibly simple dish to make that works with or without protein. In this recipe, I wanted the summer tomato flavor to shine through, so I skipped the protein, but shrimp or scallops would be an incredible pairing with this risotto.
For this recipe, I prepared a simple tomato oil to serve on top of the risotto because I had a surplus of tomatoes. That step is optional and the recipe is included below if you want to give it a go!
How to make this Tomato-Basil Risotto with Parmesan:
To make this simple tomato risotto recipe, you’ll start by chopping up some ripe tomatoes. I used a mix of grape, vine, and heirloom tomatoes. I like to marinate the tomatoes with a little extra virgin olive oil, salt, pepper, sliced garlic, lemon juice, and crushed red pepper as I prepare the rest of the recipe.
From there, it’s just a matter of stir, stir, stirring! Heat some oil in a large pot and sauté shallots until they soften. Add the tomato mixture and cook for 5 minutes. Melt in 2 tablespoons of butter and then add the arborio or carnaroli rice and cook for 3 minutes more.
Incorporate warm vegetable stock, one ladleful at a time, only adding more as it becomes absorbed by the rice. Continue adding the stock until it’s mostly absorbed.
Add basil leaves and grated parmesan and season with salt and pepper. That’s it!
Now, if you decide to make the tomato oil, it will be a bit more work on top of that, but as I said, it’s completely optional!
Looking for more rice recipes? Check my archives!
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Tomato-Basil Risotto with Parmesan
- Large pot
- Small pot
Tomato-Basil Risotto with Parmesan
- 1 pound ripe tomatoes, halved or chopped cherry, heirloom, or vine
- 6 cloves garlic peeled and thinly sliced
- 3 tablespoons extra virgin olive oil divided
- 1 lemon juiced
- Salt, pepper, and crushed red pepper to taste
- 2 shallots peeled and thinly sliced
- 2 tablespoons butter
- 2 cups carnaroli or arborio rice
- 6 cups vegetable stock
- ⅓ cup freshly grated Parmesan cheese plus more, for serving
- 1 cup basil leaves divided
- Salt and pepper to taste
Prepare Tomato Oil (Optional)
- Preheat oven to 375ºF. Arrange the tomatoes and garlic on a lined baking sheet and drizzle with 2 tablespoons extra virgin olive oil. Season with salt and pepper. Transfer to the oven for 1 hour until the tomatoes are very soft and the garlic is well-roasted.
- Using tongs, carefully pop the cloves of garlic from the skin. Transfer the tomatoes and garlic cloves to a blender and pulse until completely blended. Transfer to a fine mesh sieve over a bowl and strain the liquid from the pulp. Discard the pulp.
- Whisk the 1 cup extra virgin olive oil into the strained tomato liquid and season with salt and pepper. Cover and transfer to the fridge until needed.
Start the Risotto:
- In a bowl, combine the tomatoes, sliced garlic, 2 tablespoons extra virgin olive oil, lemon juice, and season with salt, pepper, and crushed red pepper. Set aside for 15-20 minutes.
- Meanwhile, heat the stock in a small pot on the stove until warm. Keep the heat on low.
Sauté the Shallot:
- In a large pot, heat the remaining 1 tablespoon extra virgin olive oil over medium heat. Add the sliced shallot and cook, stirring often, for 5-7 minutes until it begins to soften.
Cook the Tomatoes:
- Add the marinated tomatoes and cook for 8-10 minutes until they just begin to soften.
Cook the Rice:
- Melt 2 tablespoons of butter into the tomatoes and add the rice. Cook for 3-4 minutes, stirring gently occasionally.
Incorporate the Stock:
- With the heat on medium, spoon 1-2 ladles of stock into the rice. Stir gently until the liquid is absorbed. Repeat, adding 1-2 ladles of stock and stirring gently until the stock is absorbed until all of the stock as been added.
Finish the Risotto:
- Once most of the stock has been completely absorbed, add the grated parmesan cheese and half the basil leaves. Taste and season again with salt and pepper. The rice should be tender, but not mushy. Turn off the heat.
- Divide the cooked risotto between bowls and garnish with the remaining basil leaves and more parmesan cheese. Drizzle with the reserved tomato oil, if desired. Enjoy!