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Tomato Basil Risotto

5 | 2 reviews
This risotto tastes like summer. It's packed with fresh tomatoes, finished with a heaping handful of basil leaves, and dotted with ricotta to make the perfect simple dinner. Plus, it's naturally gluten-free and can easily be adapted to be vegan. A crowd pleaser for everyone.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings

Equipment

Ingredients

  • 2 large tomatoes, globe, heirloom, or beefsteak
  • 1/4 cup extra-virgin olive oil
  • 1/2 small white onion, finely diced
  • Diamond Crystal kosher salt
  • 1 cup arborio rice
  • 2/3 cup dry white wine
  • 2 tablespoons salted butter
  • 1 cup fresh basil leaves
  • 4 ounces whole milk ricotta, divided, for serving
  • Freshly ground black pepper, for serving

Instructions 

  1. Quarter the 2 tomatoes. Using a microplane, grate the insides of the tomatoes into a small bowl, making almost a gazpacho. Discard the skins and set aside.
  2. Fill a large pot with 5-6 cups of water. Place a high-sided sauté pan on a second burner next to it over medium heat.
  3. Add 1/4 cup of olive oil and 1/2 of a white onion to the sauté pan. Season with a pinch of salt and cook, stirring occasionally, for 5–7 minutes, or until softened. Add a splash of water and continue cooking for another 4–5 minutes, stirring occasionally, until the onion is very soft and almost melty. The water helps the onion soften completely without browning.
  4. Add 1 cup of arborio rice and stir to coat each grain in the oil and onions. Cook for about 5 minutes, stirring often, until the edges of the rice begin to look translucent and the grains sound slightly clattery against the pan.
  5. Pour in 2/3 cup of white wine and let simmer for 2–3 minutes, or until most of the wine has cooked off.
  6. While the wine cooks off, bring the pot of water to a low simmer and season it with 1 tablespoon of kosher salt.
  7. Begin cooking the risotto by adding a large ladle of the hot water (about 2/3 cup) to the rice. Stir constantly until the liquid is mostly absorbed. Next, add a ladle of the tomato purée and stir again until absorbed. Continue alternating between the hot water and tomato purée, stirring frequently, until the rice is creamy and tender, about 20–25 minutes total.
  8. Start checking the rice around the 20-minute mark. The grains should be soft with no tough bite to them, they’re finished. It might need up to 30-35 minutes though, so take your time.
  9. Once the risotto is fully cooked, turn off the heat. Stir in 2 tablespoons of butter until melted and glossy. Add 1 cup of basil and gently fold it in so the residual heat softens the leaves into the risotto. Season with salt and black pepper to taste.
  10. Serve warm. If desired, top each bowl with a spoonful of ricotta and finish with extra black pepper.
Serving: 0.5 cupCalories: 344kcalCarbohydrates: 18gProtein: 5gFat: 23g