Basil is a wonderfully fragrant, versatile herb that shines in far more than just pesto. This recipe highlights basil in a bright, fresh tomato and basil risotto—a comforting Italian-inspired dish where basil’s aroma and flavor are front and center. It’s a perfect way to use up that bunch of basil and enjoy its unique taste in a completely different form.
Ingredients
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (optional, or use extra broth)
- 3/4 cup freshly grated Parmesan cheese
- 1 cup fresh basil leaves, loosely packed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest (optional)
Instructions
- Warm the broth in a saucepan over low heat. Keep it just below a simmer while you cook the risotto.
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until translucent but not browned.
- Add the garlic and cook for 1 minute, stirring constantly so it doesn’t burn.
- Add the Arborio rice and cook, stirring frequently, for 2 minutes. The rice should be well coated and slightly translucent at the edges.
- Pour in the white wine (if using) and stir until it has mostly evaporated, about 1-2 minutes.
- Add a ladleful (about 1/2 cup) of the warm broth to the rice. Stir gently and frequently until most of the liquid is absorbed.
- Continue adding broth, one ladleful at a time, stirring and letting the rice absorb most of the liquid before adding more. This process should take about 18-22 minutes. After about 10 minutes, stir in the cherry tomatoes.
- Taste the rice for doneness; it should be creamy and tender but still slightly al dente in the center.
- When the rice is just done, remove the pan from heat. Stir in the Parmesan cheese, butter, and lemon zest (if using). Tear the basil leaves by hand and gently fold them in. Season with salt and pepper to taste.
- Let the risotto sit for 2 minutes, then serve hot, garnished with extra basil and Parmesan if desired.
Tips
- Substitutions: You can use Carnaroli or Vialone Nano rice instead of Arborio. For a dairy-free version, omit the Parmesan and butter; add a splash of olive oil at the end for creaminess.
- Basil: Use only fresh basil for this recipe—dried basil lacks the vibrant flavor and aroma. Tear the leaves just before adding to preserve their essential oils.
- Broth: Homemade or high-quality store-bought broth will yield the best flavor. If using salted broth, be careful when seasoning at the end.
- Adding vegetables: Feel free to add peas, zucchini, or spinach for extra color and nutrition. Add them with the tomatoes or just before finishing, depending on their cook time.
Serving Suggestions
This tomato and basil risotto is delicious as a vegetarian main course, especially when paired with a crisp green salad and a drizzle of good olive oil. It also makes a wonderful side dish for grilled chicken, fish, or shrimp. For a summer meal, serve alongside roasted vegetables or a platter of fresh mozzarella and ripe tomatoes. Sprinkle with extra basil leaves and lemon zest for a fresh finish.
Variations
- Lemon Basil Risotto: Increase the lemon zest to 1 tablespoon and stir in 1 tablespoon fresh lemon juice at the end for a bright, citrusy flavor.
- Basil and Corn Risotto: Add 1 cup of fresh or frozen corn kernels with the cherry tomatoes for a sweet, summery twist.
- Basil and Mushroom Risotto: Sauté 1 cup sliced mushrooms with the onions for a more earthy, savory version. Finish with basil and a touch of truffle oil if desired.
- Vegan Basil Risotto: Use vegetable broth, omit Parmesan and butter, and finish with a swirl of olive oil and a sprinkle of nutritional yeast for cheesy flavor.
Storage and Reheating
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the risotto in a saucepan with a splash of broth or water, and warm gently over low heat, stirring often. Add more liquid as needed to restore the creamy texture. Risotto is best enjoyed fresh, but leftover risotto also makes excellent arancini (fried rice balls) if you want to repurpose it.
Frequently Asked Questions
- Can I use regular long-grain rice for risotto?
- Traditional risotto relies on the high starch content of Arborio, Carnaroli, or Vialone Nano rice to achieve its signature creamy texture. Long-grain rice will not release enough starch and will result in a less creamy, more pilaf-like dish. For best results, use a short-grain risotto rice.
- Can I freeze basil risotto?
- Risotto can be frozen, but the texture may suffer when reheated, becoming more grainy or mushy. If you do freeze it, cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently with added liquid to help restore creaminess.
- When should I add the basil to risotto?
- Add fresh basil at the very end of cooking, just after removing the risotto from the heat. This preserves its bright flavor and prevents it from turning dark or bitter. Tearing the leaves by hand also helps keep the basil fragrant and prevents bruising.
- How do I prevent risotto from sticking or burning?
- Stir the risotto frequently and maintain a gentle simmer. Use a heavy-bottomed pan to distribute heat evenly. If the risotto starts to stick, lower the heat and add a splash of broth, scraping up any bits from the bottom.
- Can I make this recipe without wine?
- Yes! Wine adds depth, but you can simply substitute with extra broth. The risotto will still be delicious and creamy.
- What else can I do with fresh basil besides pesto and risotto?
- Basil is great in salads, infused into oils or vinegars, layered into sandwiches, or tossed with fruit (like strawberries or peaches) for a fresh dessert. It also pairs well with eggs, seafood, or as a garnish for soups and pizzas.