Slow-Simmered Tomato and Basil Risotto
A rich and creamy risotto cooked slowly with fresh tomatoes and fragrant basil for a deeply satisfying Italian meal. This italian-inspired rice & grains (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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Stir in 1 cup Arborio rice and cook for 1-2 minutes until the grains are translucent at the edges.
- Step 3: Pour in 1/2 cup dry white wine and stir constantly until fully absorbed.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Simmered 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 Slow-Simmered 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-Simmered 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-Simmered 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-Simmered 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.
