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Tomato Risotto

August 4, 2013

I know most of you are enjoying your garden fresh beautiful tomatoes but for us here in Florida our tomato season ended in May, except for a few grape and cherry tomatoes.  Since it was a day of heavy cloud cover and the house and my mind stayed much cooler, I thought I could make it through the stirring of a fabulous risotto tonight and with success.


Tomato Risotto


  • 2T. Unsalted Butter
  • 2 T. Olive Oil
  • 1/4 C. Onion (minced)
  • 1/4 C. Red Onion (chopped)
  • 1 T. Garlic (minced)
  • 1 C. Arborio Rice
  • 2 C. Fire Roasted Diced Tomatoes (pureed with juice)
  • 1 1/4 C. Chicken Stock
  • 1/4 C. Fresh Basil (finely chopped)
  • Freshly Ground Black Pepper
  • 1/3 C. Freshly Grated Parmesan Cheese (or more)
  • Fresh Basil Leaves (optional)


  1. Saute the onions and garlic in the oil and butter about 3-4 minutes
  2. Add the rice and stir well to coat thoroughly and cook about 4 more minutes
  3. Add the tomatoes and broth in increments while stirring continuously (about 1/4 of each at a time)
  4. Stir in the chopped basil and pepper; add the Parmesan and continue to stir
  5. Serve immediately with a garnish of fresh basil leaves





Serves: 4-8 (depending on course)

Recipe adapted from

For more risotto recipes see: Risotto for Everyone

* Dishes from your mother and grandmother

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