Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer Risotto with Tomato and Basil

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Summer Risotto with Tomato and Basil

    Risotto is more than a warming winter dish: it is just as nice in summer with some chilled rosé.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes, plus resting
    • Total time: 37 minutes 40 minutes

    Serves: 4


    • 10g Butter
    • 1 tbsp Olive oil
    • 3 Shallots, sliced
    • 1 Celery stalk, sliced
    • 300g Arborio rice
    • 125ml Dry white wine
    • 1.2 litres Hot chicken or vegetable stock
    • 2 Courgettes, finely diced
    • 2 Ripe slicing tomatoes, finely diced
    • 2 tbsp Parmesan, grated, plus extra to serve
    • 200g Cherry tomatoes on the vine
    • 20 Basil leaves


    1. Heat the butter and oil in a lidded pan, add the shallots and celery, and cook for 3–4 minutes, stirring. Add the rice and stir until coated. Add the wine, stirring, until it is almost absorbed, then add most of the stock a ladleful at a time, stirring.
    2. When the rice is almost tender, around 12 minutes later, add the courgettes and cook for 4 minutes, stirring. Add the diced tomatoes, 2 tbsp Parmesan and one final ladleful of stock.
    3. Season, stir, cover, then rest for 2 minutes. Scorch the cherry tomatoes in a non-stick frying pan until they're heated through. Serve the risotto scattered with basil leaves, Parmesan and scorched tomatoes.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars