Tomato and Basil Risotto Recipe (2024)

I can't help you with the garlic stock--Im too busy trying to figure out how to grate a tomato

Any fleshy tomato will work. Cut the tomato in half at the equator. Cradle it with the skin against the palm of your hand and the flat side against the box grater and rub up and down on the coarse side of the grater. The skin will protect your hand.

There is a recipe for garlic stock in the Vegetarian Epicure (original paperback version). It is mild (even using a lot of garlic). It is marvelous for risotto or any rice dish. Subtle garlic flavor. Wonderful! Freezes well, too.

Lovely dish, very summery! I had a mozzarella laying around and I thought: might as well give it a shot, this could turn into a Caprese risotto? Best idea I had all week. The mozzarella not only gives it a even more gooey, creamy texture - but also an amazing flavor boost. Give it a try!

Recipe sounds wonderful and I plan on making it, but how does one grate a tomato?

ADoubled the garlic. Used four very ripe lemon boy tomatoes to grate and sunshine cherry tomatoes halved in place of the diced. Served with zucchini and summer squash that was roasted in the oven while I stirred the risotto. Perfect later summer meal!

Anyone ever prepare this dish in an InstantPot?

Great recipe!. Also try it with 2 cups tinly sliced fennel, cooked with the onion.

This is a superb dish! Thank you

Hi Rose! Have a look at Davis Tanis' Quick fresh tomato sauce recipe, he's describing the technique. It's easier than it sounds, don't worry ;)

Just made this the other night, perfect for summer tomato and basil season! Grating the tomatoes is a game-changer. I omitted the sugar and thyme, I still think this was the best risotto I have ever made.

In place of the grated tomato, I used puree made from tiny sweet yellow tomatoes that we grow; then chopped red tomatoes and red tiny "wild cherry" for the second tomato step. Perhaps as a result, this was very rich. (Usually I allot 1/2 cup rice for each risotto main course portion, but 3/8 was fine for this.) It was also very good. The thyme/basil combination works really well. I did not heat the broth--never do, and my risottos come out fine.

To grate the tomatoes, I used a flat grater positioned over a 10inch, glass pie pan. I partially thawed tomatoes that I had placed in the freezer the previous day. The skins slipped right off and the tomatoes were very easy to grate.

Use a couple spoonfuls of ricotta, double garlic, 5-6 cups of stock would be plenty. Used extra tomatoes in both parts of recipe

Added some cubed mozzarella and a drizzle of balsamic at the table to give it a caprese vibe. Reduced stock to 3 cups and cooked it at pressure for 4 min to make it a weeknight meal.

Use 3 cloves garlic

Loved this. Added in ⅛ stick butter and pesto while the risotto was cooking. Used canned whole peeled San Marzano style tomatoes and loved the flavor profile that brought

Delicious! Will make again! Mods I made based on what I had in hand:1. Substituted the grated tomatoes for a 14oz can of diced tomatoes (what I had on hand ¯\_(ツ)_/¯ ) 2. 4 c chicken stock 2 c water based on reviews that said it tasted too chicken-y 3. Juice of a whole lemon white wine.4. Added some lemon zest in with the basil, tomatoes and Parmesan at the end. 5. Served with roasted zucchini and Italian seasoned chicken.

Can't get over the simplicity/deliciousness ratio. Probably my new fave NYT Cooking recipe! Will make again before the end of tomato szn, probably with some white fish.

Change nothing. This is phenomenal. We used heirloom tomatoes from our garden and chicken stock from our freezer—it was soooooo good

Added some chunks of mozzarella and a balsamic glaze to the raw tomatoes and basil as a garnish.

I know nothing about "2 garlic cloves!" I added 5. And it was good!

This is delicious. The 25 min cooking time is spot on, I think because of the additional 5 to 10 min the rice is cooked with the tomato. I added a bit of fresh mozzarella just because I had it but other than that followed exactly. My son who has lived in Italy said this is the kind. Of food you dream of eating in Italy

I don’t understand why anyone makes risotto by heating stock, adding it 1/2 C at a time, stirring almost constantly, etc.Any rice cooker with a risotto setting does the job in a fraction of the time with NO stirring. My Breville has never failed and it has risotto instructions included.

This was the best risotto I have ever made. I guess some of that relates to cooking it the right amount, which is up to you, but also, it is clearly a great recipe. The corn is heavenly. I simmered to corn cobs in broth and feel unclear of how important that really was. However, it didn't really add much time as I did that while prepping other stuff. I also didn't grate the tomatoes and it was still fantastic. But perhaps grating would make it even more heavenly.

delicious!

Martha Rose Shulman continues to rock it. I’ve used her NYT recipes for 30 years. Follow them, adjust per your taste if needed, but they won’t let you down. This was sooo good.

Added vegan sausage with the onions and kale with each stock addition. Very good! Had to adjust other ingredient amounts a bit but if you have a little time to play around this recipe is pretty adaptable and very tasty.