Red-Light Infused Tomato Basil Risotto

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A creamy risotto kissed with the warmth of red tomatoes and fresh basil, echoing the therapeutic glow of red light. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs arborio rice, red tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 4 medium, diced red tomatoes
• 1 small, diced onion
• 2 cloves, minced garlic
• 4 cups chicken broth
• 1/2 cup, grated parmesan cheese
• 1/4 cup, chopped fresh basil
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion and garlic for 2 minutes until fragrant.
2. Step 2: Add diced tomatoes and cook for 5 minutes until softened. Stir in 1/3 cup Arborio rice and toast for 1 minute.
3. Step 3: Gradually add warm chicken broth, one ladle at a time, stirring continuously until the rice is creamy and al dente (about 18-20 minutes).
4. Step 4: Fold in parmesan, basil, and remaining broth to adjust consistency. Serve immediately, garnished with basil leaves.