How to Make Tomato and Basil Risotto at Home | Step-by-Step Italian Recipe

Tomato & Basil Risotto Recipe (Cafe-Style, Creamy & Comforting)

If there is one dish that beautifully balances comfort, freshness, and elegance, it has to be Tomato & Basil Risotto. In many cafés, this risotto is loved for its creamy texture, mild tanginess from tomatoes, and the fresh aroma of basil that instantly lifts the dish.

Unlike heavy cream-based rice dishes, a good tomato and basil risotto feels light yet satisfying, making it perfect for lunch or dinner. This recipe is written in a simple café-style method, so even if you are making risotto for the first time at home, you’ll get it right.

What Makes Tomato & Basil Risotto Special?

Naturally creamy texture without excess cream

Fresh tomato flavour with mild acidity

Basil adds freshness and café-style aroma

Perfect for Indian kitchens with easily available ingredients

This version follows the traditional risotto technique, but with small practical tips that cafés use for consistent results.

Ingredients (Serves 2–3)

Arborio rice – 1 cup

Olive oil – 2 tablespoons

Butter – 1 tablespoon

Onion (finely chopped) – 1 medium

Garlic (finely chopped) – 1 teaspoon

Fresh tomatoes (blanched & pureed) – 1½ cups

Tomato paste – 1 tablespoon (optional but recommended)

Vegetable stock – 4 to 5 cups (hot)

Fresh basil leaves – 6 to 8 (chopped)

Parmesan cheese – ¼ cup (grated)

Salt – to taste

Black pepper – to taste

Optional additions:

A splash of fresh cream or a little mozzarella for extra richness.

Step-by-Step Method

1. Prepare the Stock

Heat the vegetable stock in a separate pan and keep it hot throughout the cooking process. This is very important for risotto texture.

2. Sauté the Base

Heat olive oil and butter in a wide pan.

Add chopped onion and cook on medium heat until soft and translucent.

Add garlic and sauté briefly until aromatic (do not brown).

3. Toast the Rice

Add Arborio rice to the pan and stir well for 1–2 minutes.

Each grain should be coated with oil and butter. This step helps the rice cook evenly.

4. Add Tomato Puree

Pour in the fresh tomato puree and tomato paste.

Cook for 3–4 minutes until the raw tomato smell disappears and the mixture thickens slightly.

5. Start Adding Stock

Add one ladle of hot stock and stir gently.

Once the liquid is almost absorbed, add the next ladle.

Repeat this process slowly. Stirring releases starch, which gives risotto its creamy texture.

6. Check Doneness

After about 18–20 minutes, the rice should be soft yet slightly firm at the centre (al dente).

Season with salt and black pepper.

7. Finish with Basil & Cheese

Switch off the heat.

Add chopped basil and grated parmesan.

Mix gently and let the risotto rest for 1 minute before serving.

Cafe-Style Chef Tips

Always use Arborio or Carnaroli rice for authentic risotto

Do not wash the rice – starch is essential

Stock must be hot, not cold

Risotto should be creamy and slightly flowing, not dry or stiff

Serving Suggestions

Serve hot with extra parmesan on top

Pair with garlic bread or focaccia

Works well as a standalone main dish

Storage Tips

Risotto tastes best when fresh.

If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours.

Reheat gently with a splash of stock or water.

Frequently Asked Questions (FAQs)

1)Can I make risotto without parmesan cheese?

Yes, you can skip it or replace it with a mild processed cheese, but parmesan gives authentic flavour.

2)Can I use basmati rice instead of Arborio?

Basmati rice will cook, but it will not give the creamy risotto texture.

3)Is this risotto spicy?

No, it is mildly flavoured. You can add chilli flakes if you like heat.

Final Thoughts

Tomato & Basil Risotto is a perfect example of how simple ingredients can create a café-style dish at home. The balance of tomato freshness and basil aroma makes this risotto comforting, elegant, and satisfying.

Once you master this recipe, you’ll find yourself making it again and again.