Fresh Summer Tomato Risotto

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fresh tomato risotto

When summer comes and tomatoes are ripe and juicy I look forward to making this fresh tomato risotto. It’s not heavy as you might think, it’s a summer version that’s actually refreshingly light.

You can eat it as is for dinner or lunch on a hot summer day or pair it with grilled meats, veggies or fish, either way you’ll love the delicate flavors of the sweet tomatoes along with garlic, onions, white wine and grated parmesan.

summer tomatoes

Make this while the tomatoes are at their peak at farmers markets, produce departments and especially your home gardens.

making risotto

The process is pretty much the same as making any risotto, sautéing the veg, adding the rice, stirring in the broth.

pot of simmering risotto

The sweet, fresh tomatoes get tossed right into the pot until everything absorbs and mingles together.

cooked tomato risotto

Toss in some freshly grated Parmigiano and a hunk of butter at the end.

plated risotto

Now shower it with fresh torn basil!

stuffed. risotto tomatoes

Now if you so happen to have any leftovers, grab a few  more summer tomatoes, hollow them out, add the pulp to the existing leftover risotto and stuff them into the tomatoes, drizzle with olive oil and bake until tender and soft!

Fresh Summer Tomato Risotto
 
A summery version of risotto that features sweet fresh tomatoes.
Author:
Ingredients
  • 1-1/2 cups of arborio rice
  • 3 cups of cubed, ripe summer tomatoes, not. cherry tomatoes
  • 1 medium onion, diced, red or yellow
  • 2 garlic cloves, minced
  • ½. cup white wine
  • 1 box of low sodium broth, chicken or veggie
  • ½ cup grated Parmigiano or Pecorino cheese
  • butter
  • olive oil
  • basil
Instructions
  1. Simmer broth in a pot on top of the stove
  2. In a heavy bottom pan on medium heat add a knob of butter and drizzle with olive oil.
  3. Add the chopped onion, stirring til soft but not brown.
  4. Add in the garlic and rice, stirring til coated.
  5. Add the white wine and tomatoes, let it all absorb a little.
  6. Toss in the warm broth a ladle full at a time stirring with a wooden spoon until the liquid is absorbed, continue doing this until the rice is cooked but slightly al dente.
  7. You may have some broth leftover, the key is you want your risotto, loose and creamy but of course cooked.
  8. When finished turn off the heat, stir in the grated cheese along with a knob of butter, taste for salt and pepper.
  9. Sprinkle with fresh torn basil.
  10. Enjoy!

 

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Comments

  1. How large is a box of chicken stock? We don’t have such things here in France, so we need to prepare the stock from cubes

  2. I made this – it was delicious. Such a nice ‘lightish’ summer risotto. I added some small peeled shrimp and a few sea scallops sliced horizontally near the end of the cooking process. So good!

  3. Sounds lovely, Marie. We usually don’t have risotto too often in the summer but this one just sings of summer and the beautiful ripe tomatoes we can enjoy this time of year. Will definitely be making it for our little fam soon.