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Tomato-Basil Risotto

Tomato-Basil Risotto

  • Makes
    4 servings
  • Cook Time
    25 minutes
Ingredients
  • 3 ½

    cups vegetable broth (see recipe)

  • 6

    tablespoons (¾ stick) salted butter, cut into 1-tablespoon pieces, divided

  • 1

    cup carnaroli or Arborio rice

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • 2

    cups chopped tomatoes

  • ¼

    cup chopped fresh basil

  • ½

    teaspoon kosher salt

  • 4

    teaspoons white balsamic vinegar

Step 1

Prepare vegetable broth for risotto, omitting the carrots and increasing the tomatoes to 3.

Step 2

Combine the chopped tomatoes, ½ teaspoon kosher salt and chopped fresh basil; set aside.

Follow the risotto recipe, omitting the saffron, but setting aside ½ cup of hot broth.

When the risotto is ready, drain off any liquid from the tomato-basil relish. Top the risotto with the relish.

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