Rustic Italian One-Pot Tomato and Basil Risotto
A comforting, creamy risotto cooked in one pot with ripe tomatoes and fresh basil, showcasing classic Italian regional flavors. This Italian-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, olive oil, shallot, finely chopped 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
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup canned crushed tomatoes
- 4 cups, warmed vegetable broth
- 1/2 cup dry white wine
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup Parmesan cheese, grated
- 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-bottom pot over medium heat. Add 1 large finely chopped shallot and 2 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
- Step 2: Add 1 1/2 cups arborio rice to the pot, stirring constantly for 2 minutes until the rice is lightly toasted and translucent at the edges.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed, about 2 minutes.
- Step 4: Stir in 1 cup canned crushed tomatoes, then add 1 cup warmed vegetable broth. Cook over medium heat, stirring frequently, until the liquid is absorbed.
- Step 5: Continue adding the remaining 3 cups of vegetable broth in 1/2 cup increments, stirring and letting it absorb before adding more, about 18-20 minutes total, until rice is creamy and tender but still slightly firm.
- Step 6: Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper. Let rest for 2 minutes before serving.
Frequently asked questions
How long does Rustic Italian One-Pot Tomato and Basil Risotto 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 Rustic Italian One-Pot Tomato and Basil Risotto?
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 Rustic Italian One-Pot Tomato and Basil Risotto?
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 Rustic Italian One-Pot Tomato and Basil Risotto 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 Rustic Italian One-Pot Tomato and Basil Risotto 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.
