Description
This Roast Cherry Tomato and Thyme Risotto with Basil Pesto is an incredible and creamy Italian-inspired main course. It features sweet, blistered cherry tomatoes infused with fragrant thyme, combined with perfectly cooked arborio rice and enriched with Parmesan cheese and optional heavy cream. Finished with a drizzle of vibrant basil pesto and fresh basil leaves, this risotto is a comforting yet elegant dish that’s perfect for any occasion.
Ingredients
Scale
Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
Risotto
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons heavy cream (optional)
Finishing Touches
- 1/4 cup basil pesto (store-bought or homemade)
- Fresh basil leaves for garnish (optional)
Instructions
- Roast Tomatoes: Preheat your oven to 400°F. Arrange the cherry tomatoes on a baking sheet, drizzle them with olive oil, then season with salt, black pepper, and thyme. Roast for 20 to 25 minutes until the tomatoes are softened and slightly blistered, releasing their sweet juices.
- Sauté Aromatics: While the tomatoes roast, melt butter in a large saucepan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Toast Rice: Add arborio rice to the saucepan and toast it for 1 to 2 minutes, stirring continuously to coat the grains with butter and blend with the aromatics, enhancing the flavor.
- Deglaze with Wine: Pour in the dry white wine, if using, and cook until it is fully absorbed by the rice, intensifying the dish’s depth.
- Add Broth Gradually: Begin adding the warmed vegetable broth one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for 20 to 25 minutes until the rice turns creamy and tender but still slightly firm to the bite.
- Combine Ingredients: Stir in the roasted cherry tomatoes along with their juices, Parmesan cheese, and heavy cream if desired. Taste, and adjust seasoning with salt and pepper as needed.
- Serve: Plate the risotto hot, drizzling with basil pesto and garnishing with fresh basil leaves for a fresh, herbal finish.
Notes
- If you prefer, omit the white wine and substitute with an equal amount of extra vegetable broth.
- For added greens and nutrients, toss in a handful of baby spinach at the end of cooking.
- To make this dish vegan, use plant-based butter, vegan Parmesan cheese alternatives, and vegan pesto.
