Best of the Garden: Heirloom Tomato & Herb Risotto
A vibrant risotto showcasing peak-season tomatoes and fresh herbs, achieving perfect creaminess without heavy cream. This mediterranean-inspired vegetarian ready in about 40 minutes pairs arborio rice, diced heirloom tomatoes, finely chopped fresh basil 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
- 1.5 cups arborio rice
- 2 cups, diced heirloom tomatoes
- 3 tbsp, finely chopped fresh basil
- 2 tbsp, finely chopped fresh oregano
- 1/4 cup, minced shallot
- 1/2 cup white wine
- 4 cups vegetable broth
- 3 tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1/4 cup minced shallot and cook for 2 minutes until translucent, stirring frequently.
- Step 2: Add 1.5 cups arborio rice and stir constantly for 1 minute until grains are slightly toasted and fragrant.
- Step 3: Pour in 1/2 cup white wine and cook until fully evaporated, stirring constantly until liquid is absorbed.
- Step 4: Add 4 cups vegetable broth, 1 cup at a time, stirring continuously after each addition until broth is absorbed before adding more, cooking for 18-20 minutes total until rice is al dente.
- Step 5: Stir in 2 cups diced heirloom tomatoes, 3 tbsp chopped basil, 2 tbsp chopped oregano, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for 2 more minutes until tomatoes soften slightly but retain shape.
- Step 6: Remove from heat and stir in remaining 1 tbsp olive oil. Cover and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best of the Garden: Heirloom Tomato & Herb Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best of the Garden: Heirloom Tomato & Herb Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Best of the Garden: Heirloom Tomato & Herb Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best of the Garden: Heirloom Tomato & Herb Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best of the Garden: Heirloom Tomato & Herb Risotto?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
