Tomato-Basil Risotto with Parmesan
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.
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Servings: 4
Calories: 667kcal
Equipment
- Large pot
- Small pot
Ingredients
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
Tomato Oil (Optional)
- 1 pound tomatoes cherry or heirloom
- 1 head garlic halved crosswise
- 2 tablespoons extra virgin olive oil
- 1 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
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.
To Serve:
- 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!
Nutrition
Calories: 667kcal | Carbohydrates: 94g | Protein: 19g | Fat: 25g | Sodium: 300mg | Fiber: 6g | Sugar: 5g | Vitamin C: 33mg
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