Tomato Basil Blossom Risotto

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A creamy Arborio rice dish infused with fresh tomatoes, basil, and edible flowers from City Floral's garden. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs arborio rice, vegetable broth, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cups, warmed vegetable broth
• 2 cups, diced tomatoes
• 1/4 cup, chopped basil
• 1/2 cup, grated parmesan cheese
• 1/2 small, diced onion
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1/4 cup, edible petals nasturtium flowers

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Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 3 minutes until translucent.
2. Step 2: Stir in Arborio rice until coated with oil. Add 1/2 cup broth and cook for 2 minutes, stirring frequently.
3. Step 3: Continue adding broth 1/2 cup at a time, stirring constantly, until rice is al dente and creamy (about 18-20 minutes).
4. Step 4: Fold in diced tomatoes, basil, and nasturtium flowers. Cook for 2 minutes until tomatoes soften.
5. Step 5: Stir in parmesan cheese until melted. Taste and adjust seasoning. Serve immediately.