Tomato Basil Risotto

This simple and summery Tomato Basil Risotto is everything I want in a one-pan meal. It is loosely inspired by Pan Con Tomate, or Spanish Tomato Bread, because it grates the tomatoes into a purée before adding them into the risotto. This gives it a light tomato flavor, but still all the richness from classic risotto that we know and love.

The recipe uses a classic risotto method, meaning that this creamy, dreamy dish is gluten-free and can be easily adapted to be vegan. Of course, if you aren’t plant-based, you are more than welcome to add a huge dollop of ricotta to every bowl. It’s one of my absolute favorite toppings, especially for this recipe.

Ingredients you’ll need for this tomato basil risotto

• Large tomatoes – the riper and juicer they are, the easier they’ll be to use for this recipe. Plus, the more delicious everything will taste. It all starts with the tomatoes!
• Extra-virgin olive oil – to quote Ina, use a good brand. Risotto starts with a decent amount of olive oil, but the richness and flavor comes through the entire recipe.
• White onion – sweet onion would also work, but avoid red onion if you can. The flavor profile is just too different.
• Diamond Crystal kosher salt – a crowd favorite, but especially for risotto. You want to be seasoning throughout. Diamond Crystal is my preferred salt for adding pinches as needed since it tends to have a lighter flake than other kosher salts.
• Risotto rice, such as Arborio – starchy rice is crucial to these kinds of risottos – other grains just won’t cut it. I’ve heard some people have luck with sushi rice due to the higher starch content, but I’ve never personally tried it.
• Dry, unoaked white wine – this recipe can also use red wine, but I love the light acidity that white wine brings. It makes this risotto feel less heavy, and more like a light, summery dish. Besides the tomato, this is the only acid in this recipe, so don’t skip it!
• Salted butter – this goes in at the end to give some extra richness and creaminess to the recipe. If you’re vegan, vegan butter works just as well.
• Fresh basil – basil and tomato are the perfect pair, but fresh oregano would also be welcome here if you need a sub!
• Whole milk ricotta – this is for topping, so that means it can be whatever cheese your heart desires. Burrata and mozzarella are other fantastic choices, but you know how much I love freshly grated parm.
• Freshly ground black pepper – I only use the pepper for finishing, but it can be used throughout as you prefer.

Tips for making your first risotto

There are three points in a risotto recipe where I’m like…..okay, this takes some finesse. I guess that’s why Top Chef contestants are always getting sent home for risotto. But that’s not happening to you on my watch! Here are the three main risotto sticking points, and tips for how to navigate them:

• Cooking down the onion
  • When sautéing the onion, you want it to be so soft that it almost melts into the risotto rice, without gaining any color. This can be a tricky thing, since to get onions to that texture, you have to cook a loooong time. After the onion has been cooking about 5 minutes, I’ve found that adding a splash of water (about 1/4 cup) and letting it simmer off for another 4-5 minutes makes the onion perfectly melty.
• Toasting the rice
  • When you add the rice, you want it to toast in the oil before starting the risotto process. Coating the rice in oil before adding any liquid covers the rice so that the outside does not become mushy before the center is tender. This helps the rice cook evenly, and eliminates any risk of a starchy, mealy mouthfeel. To know when the rice has properly toasted, you want to see that the edges of the rice are clear, with the centers being opaque and white. The rice will also sound “clattery” when it hits the edges of the pan, and that’s when you know it’s ready for the next step.
• Agitating the starches
  • Risotto requires a lot of attention for nearly 20-30 minutes, and that’s because as you mix the rice, you agitate the external starches. This causes the rice to seize up into the dreamy, creamy texture that risotto is known for. It’s heaven, but you have to make sure to mix, mix, mix until all the water is absorbed, then repeat the process again. It’s always worth it though!

How to store and reheat

Risotto stores surprisingly well! Here’s the best way to store it, based on each method:

Fridge: Let the risotto cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Risotto thickens significantly as it sits, so don’t worry if it looks much firmer the next day.

Freezer: Risotto can be frozen for up to 2 months, though the texture will soften slightly after thawing. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating: Reheat the risotto gently on the stovetop over medium-low heat with a splash of water, broth, or milk to loosen it back into a creamy consistency. Stir frequently until warmed through. You can also microwave it in 30-second intervals, stirring between each, though the texture is definitely best on the stove.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

@justine_snacks

what vegetable would we like next? 🍆🥬

♬ A-ha – Take on Me – rifat anjar nur rochmat

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And that’s it for this Tomato Basil Risotto!

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