Tomato Risotto with Fresh Basil

Cooking Time: 45 min Preparation Time: 15 min Serves: 4 people
a prepared Tomato Risotto with Fresh Basil meal

3 ripe roma tomatoes, sliced

3 tbsp olive oil, to drizzle

4 tbsp balsamic vinegar

3 finely chopped garlic clove, finely chopped

40 g butter

4 red onion, thinly sliced

700 g Tastic Risotto Rice

2 cups dry red wine

350 ml chicken stock

1 cup rosa tomatoes

Sea salt & freshly ground pepper, to taste

80 g parmesan, finely grated

Fresh basil leaves, to garnish

Extra virgin oil, plus extra for drizzling


  1. Preheat the oven to 180°C. Halve 2 slicing tomatoes & place on a baking tray.

  2. Meanwhile, heat the remaining olive oil & the butter in a large heavy-based saucepan & gently fry the onions over low heat for 5 minutes until softened but not coloured.

  3. Add rice & fry for a further 5 minutes, or until the rice grains are slightly translucent.

  4. Add the wine (if using) and stir for 1-2 minutes, then add a ladle of stock and stir until the liquid is absorbed.

  5. Chop the remaining tomato and add to the risotto with the Rosa tomatoes.

  6. Add another ladle of stock, stir until absorbed and repeat the process with the remaining stock.

  7. This should take 20-30 minutes. The rice should be tender with a slight nutty bite and have a creamy rich texture.

  8. Remove the risotto from the heat, season to taste and add the parmesan.

  9. Serve immediately with the roast tomato halves and fresh basil. Drizzle with extra virgin olive oil before serving.

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