Roasted Tomato & Basil Risotto

Roasted Tomato & Basil Risotto marsfoodservices image


½ Cup Grape Tomatoes, roasted

½ Tbsp. Olive Oil

1 Tbsp. Butter

½ Tsp. Garlic, minced

¼ Cup Sweet Onion, minced

1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto

½ Cup Fire Roasted Tomatoes, canned in juice, diced

½ Cup Chicken or Vegetable Stock

3 Tbsp. Parmigiano Reggiano, divided

3 Tbsp. Fresh Basil, torn and divided

Roasted Tomato & Basil Risotto

Makes: 1


  1. Toss tomatoes in oil, season with salt and broil 2-3 minutes, or until they burst and begin to blacken. Set aside.
  2. Melt butter in a small pan over medium-high heat. Add garlic and sweet onion and sauté about 2 minutes to soften.
  3. Add diced tomatoes in juice and stock and bring to a boil. Massage pouch of rice to loosen grains and add BEN'S ORIGINAL™ Ready Rice™ for Risotto to the pan. Simmer and stir for about 1 minute more until grains are tender and liquid is almost absorbed.
  4. Remove from heat, stir in 2 Tbsp. of the Parmigiano Reggiano and fresh basil. Plate risotto and top with roasted tomatoes and garnish with remaining the Parmigiano Reggiano and basil.