Tomato Basil Risotto

There’s something incredibly comforting about a good risotto — the kind that makes you slow down, stir, and breathe in the aroma of butter, garlic, and herbs warming together. This Tomato Basil Risotto is just that kind of dish. Creamy, cozy, and packed with fresh tomato flavor, it’s an elevated take on classic comfort food that still feels simple enough for a weeknight.

Think: juicy cherry tomatoes, slow-cooked arborio rice, a touch of white wine, and a handful of fresh basil stirred in right at the end. It's bright, buttery, and totally worth every stir.

Why You’ll Love This Recipe:

Tomato-forward and deeply flavorful — fresh cherry tomatoes and tomato paste bring layers of richness

• Creamy without needing heavy cream — arborio rice releases natural starches for that velvety finish

• Fresh basil at the end brightens the whole dish

• White wine + parmesan = major depth

Make-Ahead & Storage:

Make-ahead Tip: You can partially cook the risotto (about 75% done), cool it, and finish it with stock and cheese just before serving. This is what restaurants do!

Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or water to loosen it back up.

What to Serve with Tomato Basil Risotto:

This dish stands strong on its own, but pairs beautifully with:

• Grilled or roasted chicken

• Garlicky sautéed shrimp

• A simple green salad with lemon vinaigrette

• Crusty bread for scooping up every last bite

Final Thoughts:

Tomato Basil Risotto is the kind of dish that makes ordinary ingredients feel special. It’s a little luxurious, a little rustic, and exactly what you want when you’re craving something cozy and flavorful — without too much fuss.

Whether you’re cooking for a date night, friends, or just yourself, this recipe is a guaranteed win. Make it once, and it’ll become one of your go-to comfort meals.

Yield: 4 servings

Print

With ImageWithout Image

Tomato Basil Risotto

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

There’s something incredibly comforting about a good risotto — the kind that makes you slow down, stir, and breathe in the aroma of butter, garlic, and herbs warming together. This Tomato Basil Risotto is just that kind of dish. Creamy, cozy, and packed with fresh tomato flavor, it’s an elevated take on classic comfort food that still feels simple enough for a weeknight.

Cook modePrevent screen from turning off

Ingredients

For the Base

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• ¾ cup cherry tomatoes, halved
• 1 tbsp tomato paste
• 1 cup arborio rice
• ½ cup dry white wine (optional but recommended)
• 3 ½–4 cups warm vegetable or chicken stock
• Salt & pepper to taste

For the Garnish

• ¼ cup grated parmesan cheese (plus extra for serving)
• 2 tbsp butter (for richness)
• ¼ cup fresh basil leaves, torn
• Optional: drizzle of balsamic glaze or crushed red pepper flakes

Instructions

1. In a large sauté pan or Dutch oven, heat olive oil and 1 tbsp butter over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cherry tomatoes, cooking until the tomatoes begin to burst and soften (about 5 minutes).
2. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the arborio rice and toast for 1–2 minutes, coating it well in the tomato mixture.
3. Pour in the white wine and stir until mostly absorbed.
4. Begin adding the warm stock one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. This slow process takes about 20–25 minutes, and is what gives risotto its signature creaminess.
5. Once the rice is tender and creamy, remove from heat. Stir in parmesan, remaining butter, and torn basil. Season with salt and pepper to taste.
6. Plate and top with extra parmesan, basil, and a drizzle of olive oil or balsamic glaze if desired.

Notes

Use warm stock to avoid slowing down the cooking process

Stir often but not constantly — enough to release starch without breaking the rice

Taste as you go — risotto is all about feel and flavor

Nutrition Facts

Calories

432

Sugar

6 g

Protein

11 g

Fat

17 g

Carbs

53 g

Sat. Fat

8 g

Cholesterol

35 mg

Fiber

2 g

Net carbs

51 g

Sodium

573 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.