TOMATO AND BASIL RISOTTO RECIPE
Make this simple Tomato and Basil Risotto with fresh tomatoes and basil from your garden for the perfect summer meal!
Provided by Nadia Fazio
Categories Main Course
Number Of Ingredients 9
Steps:
- Begin by bringing your chicken or vegetable broth to a simmer. Keep the liquid simmering while you prepare the risotto. Do not add cold broth to your risotto!
- In a large sauce pan, heat olive oil over medium heat and sauté a small finely diced onion or shallot until tender. Stir in rice and cook, stirring, for a minute.
- Pour in white wine and cook, stirring until it has evaporated, a minute or two. Stir in diced tomatoes.
- Begin adding the simmering broth one ladle full at a time. Stir occasionally and when the liquid has been absorbed add another ladle full of broth. Continue this process until the stock is all used up and the rice is tender but still has some bite to it. This will take from 20-25 minutes.
- When the rice is tender, remove the pan from heat and stir in a knob of butter (optional) and grated cheese. Garnish with freshly chopped basil and serve with extra grated cheese at the table.
Nutrition Facts : Calories 502 kcal, Carbohydrate 81 g, Protein 15 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 474 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
TOMATO BASIL INSTANT POT RISOTTO
The easiest way to make creamy risotto. This Instant Pot risotto recipe flavored with tomatoes and basil is a quick and easy vegetarian dinner recipe.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.
- Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.
- Close the Instant Pot and set to the Pressure Cook function.
- Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure.
- Stir in the butter, Parmesan and basil then season to taste. If the risotto is very thick, you can add a little stock to loosen. Serve with extra basil and cheese.
Nutrition Facts : Calories 517 kcal, Carbohydrate 93 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Sodium 962 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
TOMATO AND BASIL RISOTTO
This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
- Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.
- Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1098 milligrams, Sugar 8 grams
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
BAKED TOMATO, MOZZARELLA & BASIL RISOTTO
Imagine all the best bits of arancini - a golden, crunchy exterior; cheesy, oozing rice - in risotto form and you have this moreish baked tomato, mozzarella and basil risotto. It's deliciously comforting
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat half the oil in an ovenproof pan or casserole dish, then stir in the onion and cook over a low heat for 8-10 mins until golden. Scatter over the rice and mix well until coated. Pour over the wine, if using, and cook for 2 mins until absorbed. Pour over the hot stock, then give the rice a quick stir. Put the dish in the oven and bake the rice for 10 mins.
- Remove from the oven and stir through the tomatoes, basil, half of the parmesan and some seasoning. Flatten everything out roughly with the back of a spoon, then nestle the chunks of mozzarella evenly into the risotto. Sprinkle over the breadcrumbs and the remaining parmesan, and drizzle with the rest of the olive oil. Put the dish back in the oven, and bake everything for another 10-15 mins until the rice is just cooked through, heating it under the grill if you want a deep, golden crust. Leave to stand for a few minutes, scatter with a few extra basil leaves and serve scooped straight from the dish.
Nutrition Facts : Calories 504 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.11 milligram of sodium
GARLIC AND ROASTED TOMATO RISOTTO
Make and share this Garlic and Roasted Tomato Risotto recipe from Food.com.
Provided by Missy Wombat
Categories Short Grain Rice
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Line a baking tray with non-stick baking paper.
- Place the cherry tomato halves in a single layer on lined tray.
- Place garlic on tray.
- Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
- Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
- Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
- Set aside.
- Bring the stock just to the boil in a saucepan.
- Reduce heat and hold the stock at a gentle simmer.
- Heat remaining oil in a medium heavy-based saucepan over medium heat.
- Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
- Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
- Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
- Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
- Cook until rice is tender yet firm to the bite and risotto is creamy.
- Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
- Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
- Taste and season with salt (if needed) and pepper.
- Add the tomatoes and fold through the rice gently.
- Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.
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- Heat the stock: Pour vegetable stock/broth into a medium saucepan and bring to a simmer over low heat. *Taste stock and add some salt and pepper, as needed, to season well. Have a ladle handy.
- In a large skillet, heat the olive oil over medium heat. Add the onion and a bit of salt and cook, stirring, until onion is softened, 4-5 minutes. Add the rice and garlic and cook, stirring, for about 1 minute. Add the grated tomatoes, a pinch of sugar and a bit of salt and cook, stirring often, until the tomatoes have cooked down a bit and coated the rice, about 7-8 minutes. Add the wine and cook, stirring, until the wine has evaporated.
- Begin adding the stock, one ladleful at a time and cook, stirring regularly, until the stock is absorbed, before adding another ladleful. Repeat until all you only have about 1 ladle-full of stock left. Taste the rice to ensure it is cooked through but still chewy. *If not, add additional stock or warm water as needed, to finish cooking.
- Spoon in the final ladle of stock, the diced tomatoes, half the Parmesan and half the basil. Stir and cook about 1 minute. Remove from heat. Taste and add seasoning with salt and pepper, as needed.
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