Italian Rice: A Simple Tomato and Parmesan Rice Recipe

This Italian-style tomato rice, often called riso al pomodoro, cooks Arborio rice slowly with tomato, broth, onion, and olive oil until tender and creamy. Finished with Parmesan and fresh basil, it makes a satisfying side or a simple main; Italian home cooks prepare rice in many regional and family styles, so this is one practical stovetop version rather than a single definitive recipe.

Ingredients

1 1/2 cups (300 g) Arborio rice
4 cups (950 ml) low-sodium vegetable or chicken broth
1 cup (240 g) passata or smooth tomato purée
1/2 cup (75 g) finely chopped yellow onion
2 tablespoons (30 ml) extra-virgin olive oil
1/2 cup (120 ml) dry white wine, or use an extra 1/2 cup (120 ml) broth
1/2 teaspoon (3 g) fine salt, plus more to taste
1/4 teaspoon (1 g) freshly ground black pepper
2 tablespoons (28 g) unsalted butter
1/2 cup (45 g) finely grated Parmesan cheese, plus extra for serving
1/4 cup (6 g) thinly sliced fresh basil leaves

Instructions

Prepare the ingredients. Finely chop the onion, grate the Parmesan, and measure the rice and passata. Pour the broth into a small saucepan and warm it over low heat for about 5 minutes. Keep it hot but not boiling; warm broth helps the rice cook steadily when you add it. If you do not have passata, blend canned whole or diced tomatoes until smooth, then measure out 1 cup (240 g).
Soften the onion. Heat the olive oil in a wide, heavy saucepan or deep skillet over medium heat. Add the onion and salt. Cook for about 5 minutes, stirring often, until the onion is soft and translucent but not browned. If it begins to stick or color too quickly, reduce the heat and add a tablespoon of broth.
Toast the rice. Stir in the Arborio rice and black pepper. Cook for 2 minutes, stirring so the grains are coated with oil and warmed evenly. The edges of the grains may look translucent while the centers remain pale. Toasting adds a little depth and helps the rice keep a pleasant bite; do not rinse the rice first, because its surface starch helps create the creamy texture.
Add the wine and tomato. Pour in the white wine and stir until most of it has evaporated, about 1 minute. If you are not using wine, skip this step and move straight to the passata. Stir in the passata, then add about 1/2 cup (120 ml) of the warm broth. Keep the pan at a gentle, steady simmer rather than a hard boil.
Cook until tender. Stir regularly, especially around the bottom and edges of the pan. When the rice has absorbed most of the liquid, add another 1/2 cup (120 ml) broth and continue cooking. Repeat, adding broth in small amounts, for about 20 minutes from the time you add the passata. The rice should be tender but still slightly firm in the center, and the mixture should flow slowly when you draw a spoon through it. You may not need every drop of broth, or you may need a small splash more; judge by the rice rather than forcing in a fixed amount. If the rice is still chalky after the broth is used, add hot water a few tablespoons at a time.
Finish off the heat. Remove the pan from the burner. Stir in the butter and grated Parmesan until they melt into the rice. Let it stand for 2 minutes, then taste and adjust the salt and pepper. If it has thickened more than you like, loosen it with a little warm broth or water. Fold in most of the basil, saving a pinch for the top.
Serve promptly. Spoon the rice into warm bowls or onto a platter. Add the remaining basil and a little extra Parmesan. The finished texture should be soft and creamy, not stiff or dry; it will continue to thicken as it sits.

Tips

Choose the right rice. Arborio is widely available and releases enough starch for a creamy result. Carnaroli is a traditional risotto rice and tends to stay firm a little longer, so it can be a good substitute if you find it. Short-grain sushi rice can work in a pinch, but it may become stickier. Long-grain rice such as basmati or standard converted rice will not give the same texture, and the liquid and cooking time may differ.
Keep the broth warm. Adding cold broth repeatedly can slow cooking and make it harder to judge the rice’s progress. Keep the saucepan over low heat beside the rice pan. Add enough broth to keep the rice gently moist, but do not flood it; the goal is a creamy mixture with distinct, tender grains.
Use a gentle simmer and stir often. A vigorous boil can cook the outside of the grains too quickly while the centers remain firm. You do not need to stir constantly, but stir every minute or two and scrape the base of the pan. If the mixture looks dry before the rice is done, add hot broth; if it looks soupy near the end, pause adding liquid and keep stirring until the texture comes together.
Adjust salt for your ingredients. Broths and Parmesan vary in saltiness. Starting with a modest amount lets you season accurately at the end. If using regular salted broth, reduce the added salt at the beginning and taste after the cheese has been mixed in.

Serving Suggestions

Serve this rice as soon as it is finished, while it is loose and creamy. It works well as a first course in an Italian-style meal, a side for roasted vegetables, or a simple meat-free supper with a green salad. For a more substantial plate, add sautéed mushrooms, white beans, or roasted zucchini alongside it. Keep any additions separate until serving if you want the tomato and Parmesan flavor to remain clear.

A little extra grated Parmesan and a few fresh basil leaves make a simple topping. A drizzle of good olive oil is another easy finish. If the meal includes other rich or salty dishes, use a light hand with both the cheese and final salt. A crisp green salad with a lemony dressing can balance the soft, savory rice, while crusty bread is useful for scooping up any creamy sauce left in the bowl.

Variations

Make it vegetarian: Use vegetable broth and check that the Parmesan is made with vegetarian rennet if that matters to you. For a fully dairy-free version, omit the butter and Parmesan and finish with olive oil and a spoonful of nutritional yeast. The flavor will be less buttery and less traditionally cheesy, so taste and adjust the seasoning before serving.

Use fresh tomatoes: In tomato season, peel and seed about 1 pound (450 g) ripe tomatoes, then blend or grate them. Fresh tomatoes can be more watery and less concentrated than passata, so the rice may need extra simmering or a little more broth. Taste the tomato mixture before adding more salt, as its flavor varies with ripeness.

Add vegetables: Stir in 1 cup (about 150 g) cooked peas during the final 3 minutes, or fold in a handful of baby spinach after taking the pan off the heat. For mushrooms, sauté about 8 ounces (225 g) sliced mushrooms in a separate pan until browned, then add them with the butter and Parmesan. Cooking mushrooms separately prevents them from releasing excess water into the rice.

Make it richer or lighter: For a more pronounced tomato flavor, add 1 tablespoon (15 g) tomato paste with the passata and cook it for a minute before adding broth. To keep the finish lighter, reduce the butter to 1 tablespoon (14 g) and use a smaller amount of Parmesan. Avoid adding cream: it can make the rice heavy and obscure the bright tomato flavor.

Storage and Reheating

For food safety, refrigerate leftover rice within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. Rice can dry and firm as it chills, so portion it before storing if you expect to reheat it in separate servings. Do not leave cooked rice at room temperature for extended periods, and discard it if it has been out for more than 2 hours.

Reheat only the amount you plan to eat. Put the rice in a saucepan with 1 to 2 tablespoons (15 to 30 ml) water or broth per cup of rice, cover, and warm over low heat, stirring occasionally until steaming hot throughout. In a microwave, cover the portion loosely, add a splash of liquid, and heat in short intervals, stirring between them. Leftovers must reach 165°F (74°C) when reheated, as measured with a food thermometer. The texture may be softer than freshly made, but a little liquid and a final sprinkle of Parmesan can make it enjoyable again. Freezing is possible for up to 2 months, though the thawed rice is usually softer; thaw it in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is this the same as risotto? It uses the risotto method of adding warm liquid gradually and stirring as the rice cooks, with tomato as a central flavor. Italian rice dishes vary by place and household, and this version is best described as tomato risotto-style rice or riso al pomodoro. It is not meant to be a dry, separate-grain pilaf.

Can I use regular long-grain rice? You can cook long-grain rice with tomato and broth, but it will not become creamy in the same way because it releases less surface starch. It also may need a different liquid ratio and cooking time. For this recipe, Arborio or Carnaroli gives the most predictable result; follow the package directions if substituting a different type.

Do I have to use white wine? No. Wine adds acidity and a little depth, but it is optional. Replace it with the same amount of broth, as listed, and continue with the recipe. The dish will taste slightly less bright, so a small squeeze of lemon at the table is an optional way to add freshness.

Why is my rice still hard or too firm? It may need more time or more liquid. Rice varieties, pan width, and simmer strength all affect how quickly the liquid is absorbed. Add hot broth or water a few tablespoons at a time and keep cooking gently until the center is tender. Avoid turning up the heat sharply, which can make the bottom stick before the grains finish cooking.

Can I make it ahead? This dish is best immediately after cooking because its creamy consistency thickens as it rests. You can chop the onion, grate the cheese, and measure the other ingredients a day ahead, then cook the rice just before serving. If you need to cook it earlier, cool and refrigerate it promptly, then reheat with broth or water until steaming hot throughout.

Can I rinse Arborio rice before cooking? It is better not to rinse it for this recipe. Rinsing removes some of the starch on the grains’ surface, which helps the broth turn creamy as you stir. Measure the dry rice directly into the pan. If the package says the rice is enriched or gives special preparation directions, follow those instructions where appropriate.

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