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Tomato and basil risotto with fresh shoots

Do you like to cook, but have no idea what to put on your plate? Try our summer recipe for a tomato and basil risotto with fresh shoots. A true treat for the eye and the palate!

Recipe for risotto
Tomato and basil risotto with fresh sprouts

Ingredients for 4 people

Basil pesto:

  • 100 g fresh basil
  • 80 g dried bread in pieces
  • 300 mL olive oil
  • 50 g Parmesan cheese
  • Salt, pepper

Tomato sauce:

  • 2 fresh tomatoes
  • 100 mL white whine
  • 1 tbsp. butter
  • 100 mL vegetable stock
  • Salt, pepper


  • 320 g risotto rice
  • 1 L chicken stock
  • 1 onion (white)
  • 200 mL white whine
  • 1 tbsp. butter
  • 1/2 lemon peel
  • Salt, pepper


  • Various seasonal shoots for garnishing
  • Shredded Parmesan


Basil pesto:
Place the basil in a bowl with bread and a little olive oil and mix finely. Then carefully add the remaining oil until the desired consistency is achieved. Now add the parmesan, salt and pepper and mix again briefly.

Tomato sauce:
Cut tomatoes into 1 cm cubes and toss in butter. Douse with white wine. Then cook lightly with the vegetable stock. After 15 minutes, puree and pass through a fine sieve. If necessary, reduce a little more until a thick consistency is reached.

Add butter to your pan, once melted add the chopped onion and gently fry. When the rice is well coated in butter, deglaze with white wine and add 200 mL of the chicken stock. Stir continuously to bind the risotto. Gradually add the rest of the stock. Season with parmesan, grated lemon peel, salt and pepper.


Serve the risotto in a serving bowl. Then garnish with your tomato sauce. Drizzle the pesto on top. Round off the dish with shoots and Parmesan.

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