When summer comes and the tomatoes are ripe and juicy, I look forward to 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 on its own for lunch or dinner on a hot summer day, or combine it with grilled meat, vegetables or fish. Either way, you’ll love the delicate flavors of the sweet tomatoes along with the garlic, onion, white wine, and grated parmesan.
Do this while tomatoes are at their peak at farmers markets, production departments and most importantly, in your home gardens.
The process is pretty much the same as any risotto, sauté the veggies, add the rice, and stir in the broth.
The sweet, fresh tomatoes are thrown straight into the pot until all is absorbed and blended.
At the end fold in some freshly grated Parmigiano and a knob of butter.
Now shower it with freshly torn basil!
If there are any leftovers, take a few more summer tomatoes, hollow them out, add the flesh to the existing risotto and stuff into the tomatoes, drizzle with olive oil and bake until tender and soft!
- 1-1/2 cups Arborio rice
- 3 cups diced, ripe summer tomatoes, not. cherry tomatoes
- 1 medium onion, diced, red or yellow
- 2 garlic cloves, chopped
- ½. cup of white wine
- 1 package low-sodium broth, chicken or vegetable
- ½ cup grated Parmigiano or Pecorino cheese
- butter
- olive oil
- basil
- Bring the broth to a simmer in a saucepan on the stove
- In a heavy-bottomed pan over medium-high heat, add a knob of butter and drizzle with olive oil.
- Add the chopped onion and stir until soft but not brown.
- Add the garlic and rice and stir until coated.
- Add white wine and tomatoes, let everything soak in.
- Using a wooden spoon, spoonfuls into the warm broth until the liquid is absorbed, continuing until the rice is cooked but slightly al dente.
- You might have some broth left over, the important thing is that you want your risotto to be fluffy and creamy but naturally cooked.
- When done, turn off the heat, stir in the grated cheese along with a knob of butter, salt and pepper to taste.
- Sprinkle with freshly chopped basil.
- Enjoy!
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