One-Pot Tomato Basil Risotto with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy risotto made in one pot with sun-ripened tomatoes and fresh basil, finished with a generous shave of Parmesan. This italian-inspired one pot ready in about 35 minutes pairs arborio rice, warmed chicken broth, diced tomatoes 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add minced shallot and cook for 2 minutes until translucent, stirring constantly.
  2. Step 2: Add 1.5 cups arborio rice and stir for 1 minute until rice is coated and slightly toasted.
  3. Step 3: Pour in 1/2 cup white wine and cook, stirring frequently, until fully absorbed (about 2 minutes).
  4. Step 4: Add 2 cups diced tomatoes and cook for 3 minutes until tomatoes release liquid.
  5. Step 5: Begin adding 1 cup warm chicken broth at a time, stirring constantly until each addition is absorbed before adding more. Continue for 20-22 minutes until rice is tender but slightly firm.
  6. Step 6: Stir in 3 tbsp chopped basil and 1/2 cup grated Parmesan, then cook for 1 more minute until creamy. Remove from heat and let rest for 5 minutes before serving.

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Frequently asked questions

How long does 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 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 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 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.

What goes well with One-Pot Tomato Basil Risotto with Parmesan?

Italian one pot 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.

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