Fresh Tomato Risotto With Basil And Parmesan – a delicious recipe with Fresh Juicy Tomatoes, butter, white onion, Rice, white wine, freshly grated Parmesan. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel and chop the tomatoes, saving all the juice. Put chopped tomatoes in a colander over a deep dish and sprinkle with sea salt. Let sit for at least one hour, stirring occassionally to release the juice. You should have about 4 cups of juice afterwards- if not, you can add jarred tomato juice.
2
Melt 6 Tablespoons butter over medium heat. Add the onion and a dash of sea salt and cook until translucent- 5 to 10 minutes. Add the rice and cook, stirring, about 5 minutes.
3
Add the wine and cook until the wine is absorbed.
4
Add one cup of tomato juice and stir until absorbed, then add another cup of juice. Continue adding the juice, 1 cup at a time, until mixture is creamy but not soupy.
5
Stir in the chopped tomatoes, Parmesan, Basil, remaining 2 tablespoons butter and season with black pepper. Serve with additional Parmesan.
546
kcal
Calories
29
g
Fat
58
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Lbs Fresh Juicy Tomatoes, 1 stick unsalted butter, 1 medium white onion, chopped, 1 Cup Arborio Rice, and more.
Yes, Fresh Tomato Risotto With Basil And Parmesan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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