Tomato and Basil risotto Recipe

Name: Tomato and Basil risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cup Arborio Rice; 1 can Crushed Tomatoes (Large); 1 bunch Fresh Basil; 1 bunch Fresh Oregano; 4 cup Chicken Broth; 4 clove Minced Garlic; 1 Onion, chopped; 3 tbsp Butter; 1/4 cup Fresh Parmesan Cheese; 2 tbsp Olive Oil

Servings: persons

2 cup Arborio Rice
1 can Crushed Tomatoes (Large)
1 bunch Fresh Basil
1 bunch Fresh Oregano
4 cup Chicken Broth
4 clove Minced Garlic
1 Onion, chopped
3 tbsp Butter
1/4 cup Fresh Parmesan Cheese
2 tbsp Olive Oil

1
Boil the chicken broth in a large pot, and once boiling bring to a slow simmer.
2
Add 1 tbsp butter and the olive oil into pan and heat at a medium temperature.
3
Add garlic and onion into heated oil/butter and saute for a few minutes.
4
Add Arborio rice and stir for 3 minutes, lightly frying the rice.
5
Add can of crushed tomatoes, oregano and basil (all up to you how much you'd prefer to add, it's all a matter of preference!)
6
to the rice and stir until the rice has absorbed the liquid.
7
Begin to ladle in hot chicken broth, one ladle at a time, continuously stirring and only adding more liquid when the rice has absorbed the previously added stock.
8
Do this for around 30 minutes, or until rice is al dente.
9
Add butter and Parmesan cheese.
10
Stir and then cover for 5 minutes.
11
Enjoy!!
12
!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cup Arborio Rice, 1 can Crushed Tomatoes (Large), 1 bunch Fresh Basil, 1 bunch Fresh Oregano, and more.

Yes, Tomato and Basil risotto falls under the Soups & Stews 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.

Tomato and Basil risotto

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