Tomato-Basil Risotto with Parmesan Crisp

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A creamy risotto infused with fresh tomatoes and basil, topped with a delicate Parmesan crisp for added texture and flavor. This Italian-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1 small, finely diced shallot
• 1/2 cup dry white wine
• 4 cups, kept warm vegetable broth
• 1 cup diced fresh tomatoes
• 1/4 cup chopped fresh basil leaves
• 1 cup grated parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely diced shallot and sauté for 2-3 minutes until translucent and fragrant.
2. Step 2: Stir in 1 cup arborio rice and toast for 1-2 minutes, stirring constantly until rice edges become translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed, about 2-3 minutes.
4. Step 4: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding the next ladle; continue this process for 18-20 minutes until rice is creamy and al dente.
5. Step 5: Five minutes before finishing, stir in 1 cup diced fresh tomatoes and 1/4 cup chopped fresh basil, cooking gently to warm and meld flavors.
6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1 cup grated parmesan cheese until creamy.
7. Step 7: For the parmesan crisp, preheat oven to 375°F. On a parchment-lined baking sheet, place 1/4 cup grated parmesan cheese in a thin circle and bake for 5-7 minutes until golden and crisp; let cool.
8. Step 8: Serve risotto garnished with the parmesan crisp on top for texture contrast.