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Risotto with tomato and basil

Preparation time: 25΄

Cooking time: 24΄-26΄

For 2 persons


250g arborio
1 onion (finely chopped)
2 tbsps. of olive oil
3 tbsps. [Tomato Paste]{https://kyknoscanning.com/en/1-tomatopoltos-diplis-sympyknosis-28-30.html}KYKNOS
200 ml white wine
200g [Cherry Tomatoes]{https://kyknoscanning.com/en/31-oloklira-tomatinia-se-chymo-tomatas.html} KYKNOS
900 ml vegetable stock
2 tbsps. of butter

80g of parmesan (grated)
3 tbsps. basil (finely chopped)
Freshly ground pepper


On a cutting board with a sharp knife, cut the [Cherry Tomatoes]{https://kyknoscanning.com/en/31-oloklira-tomatinia-se-chymo-tomatas.html} KYKNOS slices and chop the onion.

Place a deep non-stick pan on a high heat to heat well and add the olive oil. Sauté the chopped onion for 1-2 minutes and add the onion together with the [Tomato Paste]{https://kyknoscanning.com/en/1-tomatopoltos-diplis-sympyknosis-28-30.html} KYKNOS and continue sauteing for another 1 minute.

Deglaze with the white wine and as soon as it evaporates, lower the heat, add the [Cherry Tomatoes]{https://kyknoscanning.com/en/31-oloklira-tomatinia-se-chymo-tomatas.html} KYKNOS and with a soup spoon add the vegetable stock little by little until the arborio is cooked.

When the risotto is ready, add the butter along with the grated Parmesan and continue cooking until the risotto sets.

Serve the risotto in individual deep dishes with the chopped basil and a little Parmesan cheese on top.