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Tomato, Basil and Parmesan Risotto
Makes 6 servings
*5 plum (Roma) tomatoes
*4 tbls. unsalted butter
*2 shallots, chopped
*1 clove garlic, minced
*1 1/2 cups Arborio or risotto rice
*4 1/2 cups chicken stock
*1 cup half 'n half
*1/2 cup freshly grated Parmesan cheese, packed
*3 tbls. basil, chopped
1Core and dice one plum tomato; set aside. Core and dice remaining 4 tomatoes.
2Melt 2 tablespoons butter in a large heavy saucepan. Add shallots, garlic and rice and cook over low heat 4-5 minutes, coating the rice. Increase heat to medium high and add 2 cups chicken stock, stirring constantly until absorbed. Gradually add remaining stock, stirring frequently. The rice is ready when the stock has been absorbed.
3Remove from the heat, add half 'n half, Parmesan cheese and 4 diced tomatoes. Add remaining butter and 2 tablespoons of basil. Stir to combine.
4When ready to serve, spoon into serving dish and top with remaining diced tomato and basil.