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Roasted Tomato Risotto

Roasted Tomato Risotto

Recipe by thesal28_wpCourse: SidesCuisine: ItalianDifficulty: Easy


Prep time


Cooking time



To me, risotto is the perfect blank canvas for just about any sautéed or roasted vegetable. I especially enjoy it in the Summer with either roasted tomatoes or sautéed zucchini, and in the Winter, I love it with roasted butternut squash, broccoli or cauliflower.

Roasted Tomato Risotto is one of my go to post-Labor day weeknight meals, when late Summer tomatoes are still abundant, but everyone is a little tired of eating them raw. The best part about it is that it comes together quickly, as the risotto is made as the tomatoes roast.


  • 2 cups Arborio rice

  • 1 large onion, diced

  • 2 garlic cloves, minced

  • 3 tbsp white wine

  • 8 cups chicken stock (you will probably need less, but I like to have a bit extra just in case)

  • 1/2 cup Parmesan cheese, freshly grated using a microplane grater

  • 4 tbsp butter

  • Kosher salt

  • freshly cracked black pepper

  • 1 Batch Roasted Tomatoes (see below)

  • fresh basil (optional, for garnish)

  • Roasted Tomatoes
  • 1 quart cherry tomatoes, rinsed and dried

  • 2-3 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Kosher salt

  • black pepper


  • Prepare Roasted Tomatoes
  • Preheat oven to 375 degrees (F). Toss tomatoes with olive oil, basil, oregano, 1/2 tsp Kosher Salt and 1/4 tsp black pepper and place on a 1/2 sheet pan (18×13). Roast for 30-40 minutes, or until burst and lightly browned. 
  • Prepare Risotto
  • Heat stock in a medium pot, and keep at a low simmer on a back burner. In a 4 qt pot, heat 2 tbsp butter over medium high heat. Add onion, garlic, and a pinch of salt, and sauté until translucent, about 5 minutes. Reduce heat to medium, stir in rice, and sauté for 30 seconds. Add wine and stir until evaporated.
  • Add broth 1/2 cup at a time, stirring frequently, allowing broth to be absorbed before adding more. Cook until rice is creamy but still a little al dente (about 25-30 min). Stir in remaining butter until incorporated, then cheese.  Season to taste with Kosher salt and black pepper. Plate risotto and top with roasted tomatoes and fresh basil, if using.

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