Italian Herb-Infused Tomato and Basil Risotto
Creamy risotto simmered with fresh tomatoes and fragrant basil, enriched with Parmesan and a blend of Italian herbs. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs arborio rice, olive oil, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 3, 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 cup arborio rice
- 2 tbsp olive oil
- 1 small, finely chopped yellow onion
- 2 cloves, minced garlic cloves
- 1/2 cup dry white wine
- 4 cups, warmed vegetable broth
- 2 medium, diced fresh tomatoes
- 1/4 cup, chopped fresh basil leaves
- 1/2 tsp dried oregano
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp unsalted butter
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 1 cup arborio rice and cook for 2 minutes, stirring constantly to coat each grain with oil.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 4: Begin adding 4 cups warmed vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Step 5: Stir in 2 diced fresh tomatoes, 1/4 cup chopped fresh basil leaves, 1/2 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper, cooking for another 3 minutes to blend flavors.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese and 1 tbsp unsalted butter until melted and creamy. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Italian Herb-Infused Tomato and Basil Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 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 Italian Herb-Infused Tomato and Basil 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 Italian Herb-Infused Tomato and Basil 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 Italian Herb-Infused Tomato and Basil Risotto for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Italian Herb-Infused Tomato and Basil Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
