One-Pot Italian Herb and Tomato Risotto with Parmesan
Creamy risotto cooked in one pot with fresh herbs, ripe tomatoes, and finished with Parmesan for a comforting Italian meal. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, olive oil, yellow onion 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 1/2 cups Arborio rice
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 1/2 cups halved cherry tomatoes
- 5 cups, warmed vegetable broth
- 1/2 cup dry white wine
- 1/4 cup chopped fresh basil leaves
- 1 tbsp fresh thyme leaves
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 1/2 cups Arborio rice and toast, stirring constantly, for 2 minutes until edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed by the rice.
- Step 4: Add 5 cups warm vegetable broth one ladle at a time, stirring frequently and waiting until liquid is absorbed before adding the next ladle, about 18-20 minutes.
- Step 5: During the last 5 minutes, stir in 1 1/2 cups halved cherry tomatoes, 1/4 cup chopped fresh basil, and 1 tbsp fresh thyme leaves. Continue cooking until rice is creamy and tender.
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Cover and let sit 2 minutes before serving.
Frequently asked questions
How long does One-Pot Italian Herb and Tomato Risotto with Parmesan 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 One-Pot Italian Herb and Tomato 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 One-Pot Italian Herb and Tomato 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 One-Pot Italian Herb and Tomato 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.
What goes well with One-Pot Italian Herb and Tomato Risotto with Parmesan?
Italian rice & grains 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.
