Slow-Simmered Tomato and Basil Risotto

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and creamy risotto cooked slowly with fresh tomatoes and fragrant basil for a deeply satisfying Italian meal. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, olive oil, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp olive oil
• 2 medium, finely chopped shallots
• 3, minced garlic cloves
• 2 cups, diced fresh tomatoes
• 4 cups, kept warm vegetable broth
• 1/2 cup dry white wine
• 1/4 cup, chopped fresh basil leaves
• 1/2 cup, grated Parmesan cheese
• to taste salt
• 1/4 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 2 finely chopped shallots and 3 minced garlic cloves, sauté for 2-3 minutes until soft and fragrant but not browned.
2. Step 2: Stir in 1 cup Arborio rice and cook for 1-2 minutes until the grains are translucent at the edges.
3. Step 3: Pour in 1/2 cup dry white wine and stir constantly until fully absorbed.
4. Step 4: Add 2 cups diced fresh tomatoes and 1/2 tsp salt, then begin adding 4 cups warm vegetable broth, one ladle at a time, stirring continuously and waiting until the liquid is almost fully absorbed before adding more.
5. Step 5: Continue simmering and stirring for about 18-20 minutes until the rice is creamy and tender but still slightly firm to the bite.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh basil leaves and 1/2 cup grated Parmesan cheese. Season with 1/4 tsp freshly ground black pepper and additional salt if needed. Let sit for 2 minutes before serving.