Basil | Tomato | Risotto

Basil And Tomato Risotto

I have made this risotto using pre-blanched arborio rice. This speeds up the process of cooking the risotto, great for a quick at-home meal. The rice will take 20 minutes to cook out from raw so having the arborio rice pre-blanched saves time. 


  1. Pre blanched arborio rice x 6 Tablespoons
  2. Medium onion x 1 Finely Diced
  3. Garlic Clove x 1 Fine Diced
  4. Plum Tomato x 1 Fine Diced
  5. White Wine x 1 Splash
  6. Grated Parmesan x 1 Tablespoon For The Risotto
  7. Butter x 1 Tablespoon
  8. Chicken Stock x 300 ml ( freshly made or a stock cube in water)
  9. Basil Puree x 2 Tablespoons
  10. Parmesan Crisp x 1 

How To Prepare And Cook My Basil And Tomato Risotto

Preparing The Basil And Tomato Risotto

  1. Peel the onion and finely dice
  2. Peel the garlic and finely dice
  3. Deseed the tomato and cut into a small dice
  4. Measure out all the other ingredients
  5. Make a basil puree by blitzing a bunch of basil leaves with a little chicken stock
  6. Make a parmesan crisp with 2 tablespoons of grated parmesan

Cooking The Risotto

  1. Heat a pan on medium heat and add a little oil
  2. Add the onion and cook for 1 minute
  3. Mix in the diced tomato and cook for 1 minute
  4. Stir in the garlic and cook for 1 minute
  5. Add 6 tablespoons of the pre-blanched arborio rice
  6. Pour in a splash of white wine, and stir in until the wine has evaporated
  7. Add a small ladle of chicken stock and mix
  8. Mix in 2 tablespoons of the basil puree
  9. Add the grated parmesan and butter and mix in well
  10. When the risotto has absorbed the stock add more in small splashes as needed until the arborio rice is cooked

Finishing The Risotto

  • Once the arborio rice is cooked and the risotto has a loose consistency leave it on the side for 2 minutes.
  • Pour the risotto onto a plate and garnish with some diced tomato, basil leaf and parmesan crisp