Slow-Roasted Tomato and Basil Risotto
A comforting Italian risotto featuring slow-roasted tomatoes and fresh basil, delivering deep, authentic flavors with a creamy texture. This italian-inspired pasta (vegetarian) ready in about 75 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 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 cup arborio rice
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 medium, finely diced onion
- 3, minced garlic cloves
- 1/2 cup dry white wine
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 300°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and slow roast for 45 minutes until tomatoes are concentrated and slightly caramelized.
- Step 2: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup arborio rice and cook for 2 minutes, stirring constantly to toast the rice.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
- Step 5: Begin adding 4 cups vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Step 6: Gently fold in the slow-roasted tomatoes, 1/4 cup chopped fresh basil leaves, and 1/2 cup grated Parmesan cheese. Season with salt and black pepper to taste. Serve immediately.
Frequently asked questions
How long does Slow-Roasted Tomato and Basil Risotto take to make?
Total time is about 75 minutes (15 min prep + 60 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 Slow-Roasted 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 Slow-Roasted 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 Slow-Roasted 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 Slow-Roasted 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.
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