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Basil Risotto

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This easy, one-pan basil risotto recipe is a delicious and filling side dish perfect for any family meal or dinner party. It pairs well with salmon, chicken, scallops, steak or prawns.

For a complete meal, check out this delicious Avocado Shrimp Risotto recipe.

A large bowl filled with Basil Risotto topped with shredded Parmesan cheese and fresh basil leaves.

This classic Italian dish sounds scary to make but it really isn’t. All you need is a few simple ingredients and some patience. Slow and steady is the name of the game to make the perfect risotto.

Ingredients needed

Ingredients to make basil risotto.
  • Vegetable stock/broth was used to keep the flavors neutral, but chicken or seafood can be substituted based on your needs.
  • White wine adds a distinct flavor, but can be left out if needed. Substitute additional broth in its place.
  • Diced onion and garlic are sautéed in a combination of butter and olive oil.
  • Arborio rice is a short-grain Italian rice that remains firm, creamy, and chewy when cooked. It has a higher starch content than most regular varieties of rice and is also used to make rice pudding.
  • Fresh basil adds a unique yet subtle flavor to this rice dish, and grated Parmesan cheese takes the flavors over the finish line.

Be sure to check out the detailed printable recipe card below

Looking down on a large bowl filled with basil risotto topped with grated parmesan cheese and fresh basil leaves.

How to make perfect basil risotto

Heat vegetable stock and wine in a medium saucepan over medium heat. Bring to a simmer and keep warm.

Vegetable stock simmering in a saucepan.

Melt butter with the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft but not browned, about 2 to 3 minutes.

Diced onion and garlic with melted butter in a skillet.

Add in the rice and stir to thoroughly coat.

Risotto rice mixed with butter, onion, and garlic in a skillet.

Pour in one cup of the heated stock and cook, stirring frequently, until all of the stock is absorbed.

Stock mixed into rice mixture in skillet.

Continue adding one-half cup of stock at a time and cooking until all of the stock has been used. This should take 20 to 25 minutes.

Vegetable stock added to risotto mixture in skillet.

Once all of the stock has been added, stir in the basil, parmesan cheese, and black pepper. Adjust seasoning with sea salt as needed to taste.

A close-up image of a large bowl filled with basil risotto topped with fresh basil leaves and grated parmesan cheese.

Serve warm with Air Fryer Salmon, Garlic Lemon Salmon, Mediterranean Hasselback Chicken, or Perfect Grilled Steaks.

Tips for making the best risotto

  • Do not use cold stock! You need the warm stock added to the warm rice to keep the cooking process going.
  • Do not over or under stir your risotto! You want to leave it alone enough to cook without allowing it to burn. Don’t worry, you will get the hang of it.
  • Do not add all of the liquid at once! Risotto gets its creamy texture from the process of cooking and slowly adding liquid that is absorbed a small amount at a time.
  • Match the size of your cooking pot to the size of the burner. It is best to not have hot or cold spots, you want an even temperature.
  • All stoves cook differently! Reduce heat if the stock is being absorbed instantly when added. It needs a bit of time to simmer and absorb.

Tools used to create this recipe

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More delicious rice recipes

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Enjoy!!

Looking down on a large bowl filled with basil risotto topped with grated Parmesan and fresh basil leaves.

Basil Risotto

This easy, one-pan basil risotto recipe is a delicious and filling side dish pairs perfectly with salmon, chicken, scallops, steak or prawns.
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Course: Side Dish
Cuisine: Italian
Keyword: arborio rice recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Servings
Calories: 443kcal
Author: Lisa Johnson

Ingredients

  • 4 cups vegetable stock or broth
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 0.5 cup minced onion
  • 2 tablespoons minced garlic
  • 1.5 cups Arborio rice
  • .25 cup grated Parmesan cheese plus more for serving
  • .25 teaspoon black pepper
  • 2 tablespoons minced fresh basil
  • sea salt to taste

Instructions

  • Heat vegetable stock and wine in a medium saucepan over medium heat. Bring to a simmer and keep warm.
  • Melt butter with the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft but not browned, about 2 to 3 minutes.
  • Add in the rice and stir to thoroughly coat.
  • Pour in one cup of the heated stock and cook, stirring frequently, until all of the stock is absorbed. Continue adding one-half cup of stock at a time and cooking until all of the stock has been used. This should take 20 to 25 minutes.
  • Once all of the stock has been added, stir in the basil, parmesan cheese, and black pepper. Adjust seasoning with sea salt as needed to taste.

Notes

  • Do not use cold stock! You need the warm stock added to the warm rice to keep the cooking process going.
  • Do not over or under stir your risotto! You want to leave it alone enough to cook without allowing it to burn. Don’t worry, you will get the hang of it.
  • Do not add all of the liquid at once! Risotto gets its creamy texture from the process of cooking and slowly adding liquid that is absorbed a small amount at a time.
  • Match the size of your cooking pot to the size of the burner. It is best to not have hot or cold spots, you want an even temperature.
  • All stoves cook differently! Reduce heat if the stock is being absorbed instantly when added. It needs a bit of time to simmer and absorb.

Nutrition

Calories: 443kcal | Carbohydrates: 66g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1055mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg

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