We make risotto often and always enjoy it, but this Cherry Tomato Basil Risotto stands out. The combination of sweet cherry tomatoes, fresh basil, garlic and a few thoughtful additions creates a bright yet rich dish that has become a favorite. Enjoy the fresh, layered flavors in this recipe.
What makes this risotto so special?
Risotto’s signature creaminess comes from the rice releasing starch as it cooks, creating a naturally silky texture without adding cream. Achieving that classic consistency depends on the rice and the cooking method—slowly adding hot stock and stirring so the rice gradually releases starch and absorbs flavor.
What rice can I use to make risotto?
Not all rice works equally well for risotto. Carnaroli is our preferred choice for its creaminess and mouthfeel, though Vialone Nano and Arborio are excellent alternatives. Arborio is the most widely available in many places, but if you can find Carnaroli it often produces the best texture.
Can I use different tomatoes?
Cherry tomatoes are key to this recipe. Grape tomatoes tend to have thicker skins and firmer texture, which can feel out of place against the soft risotto. Summer-fresh cherry tomatoes from a farmers’ market or your garden will elevate the dish, but good store-bought cherry tomatoes also work well year-round. Other tomato types will change the flavor and texture, so stick with cherry tomatoes for the intended result.
Flavor Makers
Four ingredients beyond the basics help define this risotto’s flavor profile: white balsamic vinegar, garlic, Pecorino Romano, and fresh basil.
White Balsamic Vinegar
A small splash of white balsamic adds a subtle sweetness and a unique, complementary note without overpowering the dish.
Garlic
We don’t always use garlic in risotto, but here a small amount adds depth and a complimentary layer of flavor without dominating the other elements.
Pecorino Romano
While Parmigiano-Reggiano is classic for risotto, Pecorino Romano’s slightly sharper, earthier sheep’s-milk flavor balances the tomatoes’ sweetness especially well. Either cheese will work, but Pecorino is our preferred choice for this version.
Basil
Fresh basil brightens the plate with color and aroma, and it harmonizes the tomato flavor while lightening the richness of the cheese and butter.
Tips for Making a Better Risotto
- Use the right rice: Carnaroli, Vialone Nano, or Arborio.
- Choose a good-quality stock (low sodium is preferred) for better control over seasoning.
- Add stock slowly—one or two small ladles at a time—and let the rice absorb it before adding more.
- Stir frequently. Risotto needs attention so it absorbs evenly and doesn’t stick.
- Taste the rice around 18–20 minutes when about ¾ of the stock is used. The rice should be al dente—tender with a slight bite, not hard.
Enjoy!
We hope you enjoy this Cherry Tomato Garlic Basil Risotto. If you try it, please share your thoughts in the comments or tag us on Instagram at @cooking_with_wine!
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Looking for more Italian recipe inspo?
If you’d like more Italian-inspired recipes, consider our cookbook Mangiamo, which includes 60 original recipes and plenty of ideas for seasonal meals.
📖 Recipe
Cherry Tomato Garlic Basil Risotto
Ingredients
- 32 oz vegetable stock
- 1 tablespoon tomato paste
- 4 tablespoon unsalted butter, divided
- 1 small shallot (20g), finely diced
- 2 cloves garlic, minced
- 1 cups risotto rice (Carnaroli, Vialone Nano, or Arborio)
- ⅓ cup dry white wine
- ½ teaspoon black pepper
- 2 teaspoon white balsamic vinegar
- 1 teaspoon kosher salt
- 18 small cherry tomatoes, halved (about 1.5 cups)
- ¼ cup basil, chiffonade
- ¼ cup grated Pecorino Romano cheese
Instructions
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Warm the stock in a saucepan over medium-low heat. Whisk in the tomato paste until fully incorporated. Keep the stock warm and stir occasionally before ladling into the risotto.
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In a large skillet or braiser, melt 3 tablespoons of butter over medium to medium-low heat. Add the finely diced shallot and cook gently until translucent, about 1–2 minutes—avoid browning.
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Add the minced garlic and cook until fragrant, about 15 seconds. Stir in the rice so it’s coated in butter, then raise the heat to medium. Stir frequently and allow the rice to absorb the butter for about 2 minutes. Pour in the wine and stir, scraping the bottom so nothing sticks.
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When the wine has mostly absorbed, add a ladle or two of the warm stock (about ½ cup total) and stir. Continue adding stock in small ladles as the rice absorbs it, stirring often. After the second addition has absorbed, add the black pepper and white balsamic vinegar and stir to combine.
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Continue adding stock a few small ladles at a time. When about ¾ of the stock has been used (roughly 18 minutes of cooking), stir in the salt and the halved cherry tomatoes. The tomatoes should warm and release some juice but remain mostly intact, so add them near the end—right before or after the final ladle of stock. After about 20 minutes of total cooking, taste the rice; it should be tender but still have a slight bite (al dente).
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When the rice is done (around 20–25 minutes), remove from heat and stir in the grated Pecorino Romano and the final tablespoon of butter until melted. Taste and adjust seasoning with salt if needed. Fold in the chiffonade basil and serve immediately.
Nutrition
Carbohydrates: 49g
Protein: 7g
Fat: 13g
Sodium: 1608mg
Let us know how it was!