Italian One-Pot Tomato Basil Risotto with Parmesan
Creamy risotto cooked in one pot with fresh tomatoes, fragrant basil, and sharp Parmesan cheese, delivering comforting Italian flavors with minimal cleanup. This italian-inspired one pot (vegetarian) ready in about 35 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 400 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
- 2 tbsp olive oil
- 1 small, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 5 cups, heated vegetable broth
- 1 cup, drained canned diced tomatoes
- 1/2 cup, chopped fresh basil leaves
- 3/4 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, avoiding browning.
- Step 3: Stir in 1 1/2 cups Arborio rice to coat grains with oil, cooking for 2 minutes until rice edges turn translucent.
- Step 4: Pour in 5 cups heated vegetable broth and 1 cup drained diced tomatoes, stirring to combine. Bring to a gentle simmer.
- Step 5: Cook uncovered, stirring frequently, for 18-20 minutes until rice is creamy and tender but firm to the bite.
- Step 6: Remove from heat, stir in 1/2 cup chopped fresh basil and 3/4 cup grated Parmesan cheese along with 1 tsp salt and 1/2 tsp black pepper. Let rest for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian One-Pot Tomato Basil Risotto with Parmesan take to make?
Total time is about 35 minutes (10 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 Italian One-Pot Tomato Basil Risotto with Parmesan?
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 One-Pot Tomato Basil Risotto with Parmesan?
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 One-Pot Tomato Basil Risotto with Parmesan 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.
Is Italian One-Pot Tomato Basil Risotto with Parmesan 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.
