Basil and Tomato Risotto with Parmesan Crisp

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Creamy risotto infused with fresh basil and ripe tomatoes, topped with a crispy Parmesan cheese garnish for texture and flavor. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, chicken or vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups chicken or vegetable broth
• 3 tbsp olive oil
• 2 medium shallots, finely chopped
• 1 cup fresh tomatoes, diced
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup dry white wine
• 1 cup plus 1/4 cup for crisp grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Warm 5 cups chicken or vegetable broth in a saucepan over low heat and keep at a gentle simmer.
2. Step 2: In a large skillet, heat 3 tbsp olive oil over medium heat. Add 2 finely chopped shallots and sauté for 3-4 minutes until translucent.
3. Step 3: Add 1 1/2 cups arborio rice to the skillet and stir for 2 minutes until rice is lightly toasted and fragrant.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until fully absorbed.
5. Step 5: Add the warm broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in 1 cup diced fresh tomatoes and 1/2 cup chopped fresh basil, then remove from heat. Mix in 2 tbsp unsalted butter and 1 cup grated Parmesan cheese. Season with 1 tsp salt and 1/2 tsp black pepper.
7. Step 7: For Parmesan crisp: Preheat oven to 375°F. On a parchment-lined baking sheet, spread 1/4 cup grated Parmesan in a thin circle. Bake for 5-7 minutes until golden and crisp. Let cool and break into shards to garnish the risotto before serving.