Tomato and basil risotto
Nutrition per serving
A creamy, sunny risotto with tomato and basil, simple and comforting. Its red colour and herby aroma make it a sociable vegetarian dish with an Italian feel.
Preparation: 10 min | Cooking: 25 min | Servings: 4 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 224 kcal · 10 g protein · 32 g carbohydrate · 5 g fat
Ingredients
- 300 g of risotto rice
- 1 tin of chopped tomatoes
- 1 onion
- 1 litre of stock
- 50 g of Parmesan
- 1 bunch of basil
Method
- Sauté the onion, then toast the rice for 2 minutes until translucent.
- Add the tomatoes, then the stock a ladleful at a time, stirring.
- Cook for 18 minutes until the rice is creamy.
- Off the heat, stir in the Parmesan and basil.
Nutritional benefits
Risotto is creamy thanks to the starch in the rice rather than cream, which keeps the fat reasonable. Tomato provides lycopene and vitamin C, and basil adds aroma and antioxidants. A comforting, tasty vegetarian dish that is naturally gluten-free.
Variations and substitutions
- With sun-dried tomatoes for more intensity.
- With mozzarella or burrata.
- Vegan: nutritional yeast instead of Parmesan.
- With courgettes or aubergines.
Storage and making ahead
Best fresh; keeps for 2 days. Reheat with a little stock to restore the creaminess.
💡 Good to know
Add the stock gradually while stirring: this releases the starch from the rice and gives risotto its creaminess.
Also read
Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.
The foods in this recipe: rice · tomatoes · onion · stock · Parmesan.
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