Tomato and Basil Risotto with Basil Oil | CUESA

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Tomato and Basil Risotto with Basil Oil


David Gingrass, TWO

This recipe was demonstrated at CUESA’s Market to Table program on August 30, 2008.

Serves 4


½ bunch fresh basil, leaves picked plus ¼ cup fresh basil leaves, thinly sliced
½ cup extra-virgin olive oil plus 1 tablespoon
1 small yellow onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine
2 ½ cups chicken stock
4 medium sized tomatoes, mixed colors, peeled, seeded and coarsely chopped
2 tablespoons sweet butter
6 tablespoons grated Parmesan cheese


  1. Blanch the fresh basil in boiling water for 30 seconds, then remove and press excess water from the leaves. Place into a blender with the ½ cup of oil and process until smooth. Allow to stand for 30 minutes, then strain through a coffee filter into a small container and set aside.

  2. Heat remaining olive oil in a medium sauce pan over medium-high heat and add the onion. Cook, stirring regularly, until the onion becomes soft and translucent. Add the rice while stirring to coat the grains with oil.
  3. Add the wine and cook until it is all absorbed. Begin adding the chicken stock, ¼ cup at a time, cooking until the liquid is completely absorbed before adding the next ¼ cup. When all of the stock has been incorporated and the rice is tender, add the tomatoes and sliced basil, and cook until their liquid has been absorbed by the rice.
  4. Season to taste with salt and pepper. Add the butter and cheese. Transfer to warm plates or bowls, and garnish with a sprinkle of cheese and a drizzle of basil oil.



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