Crimson Sunset Risotto

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A creamy Arborio rice dish infused with tomato puree, basil, and a splash of vermouth, topped with fresh mozzarella and arugula. This Italian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, tomato puree, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 1 cup tomato puree
• 1/3 cup white wine
• 4 cups vegetable broth
• 4 tbsp butter
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• 8 oz mozzarella
• 2 cups arugula
• 1 tbsp olive oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/3 cup white wine and simmer for 2 minutes until reduced by half.
2. Step 2: Add 1.5 cups Arborio rice and stir to coat with the wine. Cook for 2-3 minutes until translucent.
3. Step 3: Reduce heat to low. Add 1 cup tomato puree, 1/4 cup chopped basil, and 1 tbsp olive oil. Stir for 1 minute.
4. Step 4: Begin adding 4 cups vegetable broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This should take about 18-20 minutes.
5. Step 5: Remove from heat. Stir in 4 tbsp butter and 1/2 cup grated parmesan until creamy. Season with salt and pepper.
6. Step 6: Top with torn mozzarella and 2 cups arugula. Serve immediately.