Although summer doesn’t “officially” start until later this month, I’ve always considered June 1st to be the kickoff to the best of the four seasons. Bring on bike rides, steamy nights, fresh cut grass, and garden raids to make all my summer favorites, including Tomato-Basil Risotto. This light and fresh take on risotto is a DREAM. Creamy, velvety risotto spiked with juicy tomatoes and herby basil?
BRING. IT. ON!
We purchased a fresh basil plant at the grocery store last month and I love how simply picking up the planter to water causes the leaves to rustle and release their magical scent. If I could bottle up the scent of this season I’d snag summer mornings, tomato plants (trust me – pluck a few off the vine and give it a big whiff!) and basil. A truly magical trio.
Tips to Make Tomato-Basil Risotto
- If you’ve never made risotto before, trust me when I tell you it couldn’t be easier. Really, all you have to do is stir.
- As I advise in almost all my rice-based recipes – rice quality DOES matter. Risotto is made with a short grain rice called arborio rice, and I prefer Lundberg Farms or Rice Select brands.
- Arborio rice is high in starch and stirring the risotto constantly during the cooking process causes the starch to be slowly released resulting in a creamy final dish. That said, this is a dish you’ll need to stick by the stove for. Pour yourself a glass of vino and enjoy the process.
- Since there’s so few ingredients in this dish, I recommend using chicken STOCK vs broth for maximum flavor, and super ripe and juicy tomatoes. That said, if the vine-ripened tomatoes aren’t great in your area yet, select whatever tomato variety is the most ripe.
- If you’d like to keep this recipe vegetarian, you may swap vegetable stock for the chicken stock.
Eek! I’ll can it so you can get to cooking – can’t wait for you to try this elegant and lovely risotto recipe!!
How to Make This Recipe
Start by bringing 3 cups chicken stock to a simmer then lower the heat to keep it hot. You want to use hot broth when making risotto so you don’t bring down the temperature of the dish and a.) make it take even longer to cook, and b.) mess up the texture of the rice in the final dish.
Ok! In a large skillet over medium-heat next door, melt 1 Tablespoon butter then add 1 minced shallot and 2 cloves garlic that have been pressed or minced. Season with salt and pepper then saute until tender, 5 minutes.
Next add 3/4 cup arborio rice then lightly toast for 1 minute while stirring.
Now add 1/4 cup white wine then stir until it has been absorbed by the rice. You can use any white wine you’ve got except sweet wine, like a sweet riesling. I usually use sauvignon blanc or pinot grigio. The addition of wine doesn’t make this dish taste “wine-y” – it just adds a hint of sophistication. That said, you can absolutely leave it out, if you prefer!
Once the wine has been absorbed by the rice, add one ladleful of hot broth to the skillet at a time, slowly stirring until it’s nearly completely absorbed by the rice before adding the next ladleful. The whole process will take 30-35 minutes.
When there’s two ladlefuls of hot broth left, add 2 vine-ripened tomatoes that have been seeded and chopped. Ripe Roma tomatoes would taste delicious too, if that’s all you’ve got! I’d use three or four of those.
When there’s one ladleful of hot broth left, add 2 cups baby spinach that have been chopped, plus 10 fresh basil leaves that have been chopped. Continue stirring until the rice is tender and creamy.
Last step is to take the skillet off the heat then stir in 1/4 cup grated parmesan cheese. Taste then add more salt and pepper (or parm!) if you please.
That’s all she wrote! Isn’t this summery risotto GORGEOUS?! You can enjoy as is in a bowl, or serve it next to grilled chicken or shrimp – YUM. I hope you love this creamy, dreamy dish – enjoy!
More Creamy Risotto Recipes
- Shrimp and Asparagus Risotto
- Sweet Corn Risotto
- Bacon, Leek and Mushroom Risotto
- Shortcut Butternut Squash and Sage Risotto
- Lighter Chicken Piccata Risotto with Crispy Capers
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Tomato-Basil Risotto
Description
Tomato-Basil Risotto is fresh and light, yet decadent and dreamy. This one pan recipe is delicious any time of year!
Ingredients
- 3 cups chicken stock
- 1 Tablespoon butter
- 1 shallot, minced
- 2 garlic cloves, pressed or minced
- salt and pepper
- 3/4 cup gluten-free arborio rice
- 1/4 cup white wine (anything but a sweet riesling)
- 2 vine-ripened tomatoes, seeded and chopped
- 2 cups baby spinach, chopped
- 10 fresh basil leaves, chopped
- 1/4 cup freshly grated parmesan cheese
Directions
- Bring chicken broth to a simmer in a small saucepan. Reduce heat to low and keep hot.
- Melt butter in a large skillet over medium heat. Add shallot and garlic, season with salt and pepper, then saute until the shallots are tender, 5 minutes. Add rice then stir to coat in butter and lightly toast for 1 minute. Add wine then stir until nearly absorbed by rice.
- Add chicken broth one ladle full at a time, stirring slowly until the broth has been nearly entirely absorbed by the rice before adding another ladleful. The whole process will take 30-35 minutes. Note: the broth will absorb more slowly near the end of the cooking process.
- When there's two ladlefuls of broth left, add the tomatoes. When there is one ladleful left, add the baby spinach and basil. Once the rice is tender, remove skillet from heat then stir in parmesan cheese. Taste then add more salt and/or pepper if necessary, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Brittany 05.23.2013
I made this last week and it was amazing! I put a link to the recipe in my blog and I’ll be making it again tonight! I never realized I could make risotto at home!
– Brittany
detoxanddisarm.blogspot.com
Amanda W. 05.21.2013
Wow! I made this for dinner tonight with BBQ pork chops and it was incredible!!! This recipe is definitely a keeper!
Chris 05.09.2013
I have tried risotto several times and this is my greatest success. Creamy without being too rich. Beautiful dish. I did not have fresh basil but it seemed fine without it.
Thanks.
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[…] Seared Scallops with Spinach Tomato Basil Risotto, serves two to three (complements of Seafood Watch & Iowa Girl Eats) […]
Annie 05.07.2013
This looks great! How do you think it would be with quinoa instead of the risotto? And do you think you could cook it the same way?? Thanks!
Iowa Girl Eats 05.07.2013
I’m not sure, I’ve never tried to cook quinoa like risotto. If you try and like it definitely report back!
Sarah 04.15.2013
Made this for dinner tonight. It was awesome! Thanks for sharing.
Rachel Allison 03.22.2013
GREAT RECIPE! Loved it(: So yummy. Thanks so much for sharing.
Colleen 03.16.2013
My family just finished eating this fabulous dish. We doubled the recipe. Got most ingredients at Trader Joe’s because it was on the way home (used TJ Blue Fin viognier white wine) and canned organic tomato. Used white onions we had on hand. EXCELLENT flavor! Family requested we definitely make again. Next time we make it though, I will 4x the recipe in two skillets because it probably won’t work as well in a stock pot, do you agree? Thanks for sharing!
Iowa Girl Eats 03.17.2013
Hey Colleen! I’ve never tried it, but I think a larger stock pot or Dutch Oven would work just fine to cook a risotto! Let me know how it turns out for you!
Mary 03.12.2013
Loved this risotto!! Made a smaller batch then I expected but still very tasty! Also my rice came out a little under done! Guess I needed to add the broth slower or let it cook longer between each addition! Thanks for a yummy recipe!
Iowa Girl Eats 03.12.2013
Hey Mary! If your rice is still not done next time, just keep stirring in more broth until it’s chewy and creamy!
Corrinna Kinnard 03.07.2013
This is fantastic!!
carey 03.05.2013
Any thoughts on the nutrition facts for this?
Iowa Girl Eats 03.05.2013
Hey Carey! I don’t post nutritional information for my recipes, but they can be calculated here! http://www.livestrong.com/recipes/my-recipes/
Sarah 03.04.2013
Just made this recipe yesterday…my family literally were trying to lick the pot!!!! I am allergic to dairy so we just used dairy free butter and omitted the cheese. We also doubled the batch, next time we will probably have to triple it!!! Awesome recipe!!!
Danielle 02.26.2013
Kristin, this recipe was AMAZING. I had to stop myself from getting a third helping of the risotto. It was fantastic! My first time making risotto, too…I’ve been intimidated in the past but I followed your directions and it was a cinch! The basil really made the dish. Thanks again :)
Iowa Girl Eats 02.27.2013
I’m so glad you enjoyed it Danielle! (and can totally relate to trying to stop yourself from eating it all!) ;)
Nicole 02.25.2013
Looks amazing! I’m going to have to try it.
ohhellothirty.com
Renae 02.21.2013
Made this tonite! Soooo good!! Sharing the recipe with my friends!
Chris W 02.21.2013
I made this last night and it was wonderful. I had just been shopping at Whole Foods and Trader Joes so I had everything except the basil and it was just fine without it. Don’t you just love those stores!!
Suzanne 02.21.2013
Made this yesterday. Loved it and will surely make it again. Thnx!
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[…] (can never overdo the garlic in this house) and also the baby spinach from the original recipe. Â Here’s the link to the original recipe. Â The website says it will serve four as a side dish or two for a main […]
Jess 02.19.2013
Great flavor combination for risotto. I absolutely love tomato and basil, but its nice to see it elsewhere than a salad or sandwich. Will definitely try this!
Michelle 02.19.2013
Thank you for this one! I made it for dinner tonight, and it was fantastic- so fresh and bright! It was my first time making risotto and it was a snap.
Iowa Girl Eats 02.20.2013
So glad to hear, Michelle! :)