Tomato Basil Risotto


The combination of ripe tomatoes and fresh basil in this recipe creates a tasty and tart risotto that is great as a main entree or a savoury side.

Using a long grain white rice instead of Arborio rice (the type of rice typically used in risotto dishes) lowers the calories and increases the amount of fibre per serving – slightly.


Tomato Basil Risotto

Serves 4-6


7 cups low sodium vegetable broth

2 tbsp olive oil

1/2 cup yellow onion, chopped finely

2 garlic cloves, minced

1 pound tomatoes, shredded (~ 1 1/2 cups)

1 tsp fresh thyme or 1/2 tsp dried thyme

1 1/2 cups long grain white rice

1/2 cup white wine vinegar

1/2 pound ripe tomatoes, finely diced (~ 3/4 cup)

1/4 cup fresh basil, finely sliced

1/4 cup grated Parmesan cheese

Salt and freshly ground pepper to taste


  1. Warm broth in a saucepan over low heat.
  2. Heat the olive oil over medium heat in a a wide, heavy saucepan.
  3. Add the onion and cook about 5 minutes until tender and translucent.
  4. Add rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle.
  5. Add in the grated tomatoes and thyme. Stir often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
  6. Add white wine vinegar and stir until it has been absorbed by the rice.
  7. Begin adding the broth about 1/2 cup at a time.
  8. Cook, stirring often, until it is just about absorbed. Add another 1/2 – 1 cup of the broth and stir until absorbed. Continue to add more broth each time the rice is almost dry.
  9. Add in the finally 1/2 cup of broth to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy.


Recipe adapted from