Creamy tomato risotto with Parmesan and basil

“Sundried Tomato Asparagus Risotto (3953675978)” by Vegan Feast Catering, CC BY 2.0, Source – cropped and recompressed

Tomato Risotto

with Parmesan and basil

35 min (25 min active) · Easy

You'll need: Stovetop

Text written with AI assistance and reviewed by our editors

Creamy, fruity and ready in 35 minutes. The cherry tomatoes cook along for the last few minutes and burst just as the rice is perfect.

Ingredients for 2 servings

2 servings

Convert to grams

  • 200 gRisotto rice
  • 250 gCherry tomatoes
  • 1Onion
  • 1 cloveGarlic
  • 2 tbspOlive oil
  • 100 mlWhite wine, dry
  • 700 mlVegetable stock, hot
  • 50 gParmesan, freshly grated
  • 1 tbspButter, cold
  • 1 handfulBasil
  • 1 pinchSalt
  • 1 pinchPepper

Contains: Milk, Celery, Sulphites

Method

  1. Step 1: Heat the stock and keep it warm. Finely dice the onion and garlic.

  2. Step 2: Heat the olive oil in a wide pan. Sweat the onion and garlic for 3 minutes until translucent.

    Timer: 3 min

  3. Step 3: Add the rice and toast for 1 minute, stirring, until the grains look glossy.

    Timer: 1 min

  4. Step 4: Deglaze with the white wine and stir until it has almost completely cooked away.

  5. Step 5: Add the hot stock gradually, only ever enough to just cover the rice. Cook for 18 minutes, stirring now and then.

    Timer: 18 min

  6. Step 6: Halve the tomatoes and fold them into the rice after 10 minutes of cooking.

  7. Step 7: Take the pan off the heat. Stir in the butter and Parmesan and leave to rest for 2 minutes. Season to taste with salt, pepper and basil.

    Timer: 2 min

Tips

  • Stirring every 30 seconds is plenty – constant stirring just gives you tired arms.
  • The risotto is done when the rice still has a slight bite and it flows off the spoon in waves.

Swaps

  • Vegan: replace the Parmesan with 2 tbsp nutritional yeast and the butter with olive oil.
  • No wine: deglaze with stock and 1 tsp lemon juice.

Storage

Leftovers keep for 2 days in the fridge. Reheat with a splash of stock – or shape into little risotto patties.

Nutrition per serving

Nutrition per serving
Calories677 kcal
Protein18 g
Carbohydrates89 g
Fat24 g

Approximate values per serving. Calculated with BLS 4.0.

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Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 200 g Risotto rice
  • 250 g Cherry tomatoes
  • 1 Onion
  • 1 clove Garlic
  • 2 tbsp Olive oil
  • 100 ml White wine, dry
  • 700 ml Vegetable stock
  • 50 g Parmesan
  • 1 tbsp Butter
  • 1 handful Basil

Check the pantry

  • 1 pinch Salt
  • 1 pinch Pepper

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Image credits

Image credits:

  • Cover image: “Sundried Tomato Asparagus Risotto (3953675978)” by Vegan Feast Catering, CC BY 2.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

All image credits