Tomato Basil Risotto

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MJ Simmons 0

"A great way to use up all those tomatoes of summer."
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30 m 12 servings yields 7 cups
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Original recipe yields 12 servings



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  1. Heat broth and wine over medium-high heat until bubbles form around the edge of the pan.
  2. Meanwhile, coarsely chop basil. In a large, microwave-safe dish, combine 1/4 c basil, oil and shallot. Cook, uncovered on high 1 minutes or until shallot softens.
  3. Add rice and stir to coat. Cook on high 1 minute.
  4. Stir broth mixture into rice. Cover and cook on 50% power 15 minutes or until most of liquid is absorbed, stirring once.
  5. Meanwhile, chop tomatoes. Stir tomatoes, salt and pepper into rice mixture. Cover and cook on high 3-4 minutes or until rice is tender but still firm; stir once. Stir in Parmesan and remaining basil. Serve immediately.
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