• 8 c. chicken broth
  • 1/4 c. butter, divided
  • 1/4 c. chopped onion
  • 3 c. choopped plum tomatoes
  • 2 c. Arborio rice
  • 1/4 c. chopped fresh basil
  • 1/4 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


Cook broth in a saucepan over medium heat until hot. Melt 2 tbsp. butter in large Dutch oven over med-hi heat; add onion, and cook 2 minutes, stirring constantlly. Add tomato; cook 2 minutes, stirring constantly. Add rice; cook 5 minutes. Reduce heat to medium. Add broth, 1/2 c. at a time, stirring constantly; allow rice to absorb liquid before adding more broth. Stir in remaining 2 tbsp. butter, chopped basil, and remaining ingredients. Makes 5 cups.

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Submitted 6/13/05.
Source: Southern Living 1995
Submitted By: Ruth A. Burbage
Tomato-Basil Risotto