One-Pot Italian Pan-Roasted Tomato and Basil Risotto

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A creamy and comforting risotto cooked in one pan, featuring roasted tomatoes and fresh basil for an aromatic Italian classic. This Italian-inspired one-pot recipe, ready in about 45 minutes, pairs arborio rice, cherry tomatoes, olive oil 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 1/2 cups arborio rice
• 2 cups, halved cherry tomatoes
• 3 tbsp olive oil
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 5 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 1/4 cup, chopped fresh basil leaves
• 1/2 cup, grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups halved cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 15 minutes until softened and caramelized.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large deep skillet or pan over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 1 1/2 cups arborio rice to the pan, stirring continuously for 2 minutes until rice is lightly toasted and fragrant.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
5. Step 5: Begin adding 5 cups warm vegetable broth, one ladle (about 1/2 cup) at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in the roasted cherry tomatoes, 1/4 cup chopped fresh basil leaves, 1/2 cup grated parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Mix well and cook for another 2 minutes until heated through.
7. Step 7: Remove from heat and let rest for 3 minutes before serving warm.