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.
Make this while the tomatoes are at their peak at farmers markets, produce departments and especially your home gardens.
The process is pretty much the same as making any risotto, sautéing the veg, adding the rice, stirring in the broth.
The sweet, fresh tomatoes get tossed right into the pot until everything absorbs and mingles together.
Toss in some freshly grated Parmigiano and a hunk of butter at the end.
Now shower it with fresh torn basil!
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!
- 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
- Simmer broth in a pot on top of the stove
- In a heavy bottom pan on medium heat add a knob of butter and drizzle with olive oil.
- Add the chopped onion, stirring til soft but not brown.
- Add in the garlic and rice, stirring til coated.
- Add the white wine and tomatoes, let it all absorb a little.
- 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.
- You may have some broth leftover, the key is you want your risotto, loose and creamy but of course cooked.
- When finished turn off the heat, stir in the grated cheese along with a knob of butter, taste for salt and pepper.
- Sprinkle with fresh torn basil.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
