Description
A comforting and flavorful Italian main course featuring creamy arborio rice cooked to perfection with roasted cherry tomatoes, fresh thyme, and fragrant basil pesto. This vegetarian risotto combines the sweetness of blistered tomatoes with the richness of Parmesan and the herbal lift of basil, making it an elegant yet approachable dish perfect for any occasion.
Ingredients
Scale
Roasted Tomatoes
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Risotto
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine (optional)
- 4 cups warm vegetable broth
- ¼ cup grated Parmesan cheese
- 2 tbsp basil pesto (plus more for serving)
- Fresh basil for garnish
Instructions
- Roast Tomatoes: Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet and drizzle them with olive oil. Sprinkle fresh thyme leaves, salt, and pepper over the tomatoes. Roast in the oven for 20–25 minutes until they are softened and slightly blistered, enhancing their sweetness and depth of flavor.
- Sauté Aromatics: Meanwhile, heat butter and olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onions are translucent and soft. Next, add the minced garlic and sauté for an additional 1 minute until fragrant.
- Toast Rice and Deglaze: Stir the arborio rice into the pan, coating the grains thoroughly with the butter and oil mixture. Pour in the white wine if using, and cook carefully, stirring occasionally, until the liquid is fully absorbed by the rice. This step adds depth to the flavor.
- Cook the Risotto: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each ladleful of broth to be absorbed before adding the next. This gradual cooking method helps release the rice’s natural starches, resulting in a creamy texture. Continue this process for approximately 20–25 minutes until the rice is tender but still has a slight bite.
- Finish Risotto: Stir in the grated Parmesan cheese and the basil pesto into the creamy risotto. Gently fold in half of the roasted cherry tomatoes, incorporating their sweetness throughout the dish.
- Serve: Spoon the risotto into bowls and top with the remaining roasted cherry tomatoes. Garnish with extra basil pesto and fresh basil leaves for added aroma and freshness. Serve immediately while warm.
Notes
- If you prefer, omit the white wine and start cooking the rice directly with the broth.
- For a richer risotto, stir in a spoonful of mascarpone cheese or cream just before serving.
- This dish pairs wonderfully with grilled chicken or crusty bread for a complete meal.
