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Oh, how I love risotto. Risotto has a simple elegance that is hard to rival. Plus, it’s incredibly versatile. Once you master a simple parmesan risotto, you can experiment with dozens (or more) variations – add chicken, shrimp, veggies, leftovers, different cheeses, etc. Seasonal variations are my favorite. This summer garden tomato and basil risotto is a perfect way to use homegrown or farmers market tomatoes! Check out the notes below for suggestions on ingredients and pairings.
Looking for more simple seasonal dishes this summer? Try my summer-in-a-bowl pasta and clams in spicy tomato sauce. For more risotto, try my creamy risotto with shrimp or my autumn risotto with apples.
Notes on Simple Summer Garden Risotto:
This simple recipe requires quality ingredients – fresh summer tomatoes and basil. Also be sure to select the right type of rice.
Tomatoes and Basil: I recommend homegrown or farmers market tomatoes and basil. The grocery store variety will not deliver the flavor quality you want.
Cheese: Use fresh mozzarella. It will melt beautifully and taste great! In my opinion, it’s hard to beat the combination of fresh tomatoes, basil, and mozzarella.
Rice: Risotto uses short grain rice. I use carnaroli rice for my risotto. I buy the Roland brand in bulk because we eat a lot of risotto. Arborio rice is easier to find at the grocery store and it works well too. Just don’t rinse it like you would with long-grain rice!
Pairing Suggestions for simple summer garden risotto:
I pair risotto with a simple green salad – spring mix with a quick vinaigrette is all you need. I recommend a light crisp summery white (e.g., Sauvignon blanc or pinot grigio) for drinks. You will need some white wine for the recipe so pick one that you can enjoy while you cook and with your meal!
Summer Garden Tomato and Basil Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Cuisine: Italian
Description
For a simple yet satisfying summer supper, try this lovely risotto.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 medium size yellow onion
- 1 garlic clove, peeled
- 1.5 cups short-grain risotto rice (carnaroli or arborio)
- ½ cup white wine
- 2 large tomatoes (preferably homegrown or from the farmers market)
- 4 cups chicken stock
- 3 to 4 ounces fresh mozzarella
- 2 to 3 tablespoons parmesan cheese, grated
- 1 cup loosely packed basil leaves, sliced into thin ribbons
Instructions
- Core the tomatoes. Dice one tomato and set it aside. Quarter the other.
- Combine the tomato quarters, 1 cup of chicken stock, and the garlic clove in a pot. Use an immersion blender to puree the tomato and garlic.* Add the rest of the chicken stock and bring to a simmer.
- Meanwhile, heat the olive oil and 1 tablespoon butter in a high-sided skillet. Add onion and saute for 2 to 3 minutes. Add rice cook for 1 minute, stirring so grains are evenly coated. Add the wine. Cook stirring frequently until the wine has evaporated.
- Add 1 cup of hot tomato stock and stir until the liquid is absorbed. Continue to add more stock about ½ cup at a time stirring frequently. Make sure the liquid is absorbed before you add more. Cook until the rice becomes creamy but is still al dente – about 20 minutes. Add the diced tomato and stir to incorporate well.
- Remove the pan from heat and stir in cheese, remaining butter, and herbs. Adjust seasoning to taste.
Notes
*If you don’t have an immersion blender, use a food processor or blender to puree the tomato.
Keywords: risotto, tomato, garden herbs
Favorite Risotto Cooking Tools
