If you’re searching for a dinner-worthy risotto that sings with summer flavors, look no further than this Roast Cherry Tomato and Thyme Risotto with Basil Pesto. Every spoonful is a comfort-filled celebration of sweet, roasted cherry tomatoes, fresh bursts of basil, and a dreamy, creamy rice base. It’s the kind of dish you’ll want to share with the people you love—bright, aromatic, and just sophisticated enough to impress, but completely approachable for any home cook!
Ingredients You’ll Need
What makes this Roast Cherry Tomato and Thyme Risotto with Basil Pesto truly irresistible are the simple, high-quality ingredients. Each one lends a special note—sweetness, richness, tang, fragrance—coming together for a vibrantly colored, perfectly textured result.
- Cherry tomatoes: Bursting with natural sweetness and vibrant color, roasting them deepens their flavor wonderfully.
- Olive oil: Used both for roasting and sautéing, it adds richness and helps everything meld together.
- Fresh thyme leaves: Earthy and floral, thyme brings a savory accent to the tomatoes as they roast.
- Salt and pepper: Essential for unlocking and enhancing every flavor in the dish.
- Butter: Provides a classic creamy touch to the risotto base, keeping every bite luscious.
- Onion: Gently sautéed, it forms the aromatic foundation for the risotto.
- Garlic: Adds depth and a subtle aromatic punch to the rice.
- Arborio rice: The must-have for authentic risotto, its high starch content creates irresistible creaminess.
- Dry white wine (optional): A splash brightens the risotto, but you can skip it and just use broth if preferred.
- Warm vegetable broth: Slowly absorbed by the rice, this keeps everything tender and flavorful throughout.
- Grated Parmesan cheese: For luxurious cheesiness and an umami boost at the finish.
- Basil pesto: Swirled in for herbaceous freshness and brilliant color, with extra drizzled to serve.
- Fresh basil: Torn over the top, it finishes the dish with a fragrant, garden-fresh flourish.
How to Make Roast Cherry Tomato and Thyme Risotto with Basil Pesto
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F (200°C). Scatter the cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle over the thyme, salt, and pepper, then toss to coat. Roast for 20 to 25 minutes—your kitchen will smell glorious as the tomatoes caramelize and blister, coaxing out their sweetest flavor.
Step 2: Sauté the Aromatics
While the tomatoes work their magic, set a large saucepan over medium heat and melt together the butter and olive oil. Add the finely chopped onion and sauté for about 5 minutes until it’s soft and translucent. Next, stir in the garlic and let it cook gently for another minute, stirring often to prevent burning.
Step 3: Toast the Arborio Rice
Add the arborio rice to the saucepan, stirring to coat each grain in the buttery, oniony mixture. Give it a couple of minutes here—this step helps the rice absorb flavor and prepares it for the creamy transformation ahead.
Step 4: Deglaze with Wine (Optional)
If you’re using wine, pour it in now and let it bubble away, scraping up any delicious bits from the pan. The wine will mostly evaporate but leave behind a subtle tang that brightens the risotto. Skip this step if you’d rather keep things alcohol-free—broth does the trick just as well.
Step 5: Simmer with Broth
This is the risotto’s heart! Add the warm vegetable broth one ladleful at a time, stirring gently and waiting until most of the liquid absorbs before the next addition. Keep going for about 20–25 minutes, until the rice is creamy-tender and you can’t resist sneaking a bite.
Step 6: Stir in the Good Stuff
When the rice is perfect, stir in the grated Parmesan and basil pesto for a burst of umami and herby freshness. Fold in half of your roasted cherry tomatoes, keeping the rest for topping. Your Roast Cherry Tomato and Thyme Risotto with Basil Pesto is about to become a showstopper.
How to Serve Roast Cherry Tomato and Thyme Risotto with Basil Pesto
Garnishes
Finish your bowls with a flourish! Spoon over more basil pesto, nestle the remaining roasted tomatoes on top, and scatter torn fresh basil leaves. A little extra Parmesan is never out of place, either—let everyone help themselves!
Side Dishes
This risotto stands beautifully on its own, but it’s also dreamy alongside simple sides. Try it with crusty bread to soak up all that velvety sauce, a crisp green salad with lemony dressing, or even a platter of grilled chicken if you’re feeling more substantial.
Creative Ways to Present
This dish makes a statement—try serving Roast Cherry Tomato and Thyme Risotto with Basil Pesto in shallow bowls for a restaurant feel, or nestle the risotto into a hollowed-out roasted squash or bell pepper for a showstopping dinner party presentation. Individual ramekins make it fun and elegant for gatherings, too.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Roast Cherry Tomato and Thyme Risotto with Basil Pesto, let it cool completely, then store in an airtight container in the refrigerator. It’s best enjoyed within 2 days for optimum creaminess and flavor.
Freezing
While risotto is at its best fresh, you can freeze leftovers if needed. Spoon portions into airtight freezer containers; thaw in the fridge overnight before reheating. Note that the texture may become a bit softer, but the taste will still shine through.
Reheating
To reheat, add a splash of broth or water to the risotto and warm it gently in a saucepan over low heat, stirring often. This helps restore its dreamy, creamy consistency. Avoid the microwave if possible, as it can dry things out, but in a pinch it’ll do—just add extra liquid and stir well.
FAQs
Can I make Roast Cherry Tomato and Thyme Risotto with Basil Pesto vegan?
Absolutely! Swap the butter for plant-based margarine or olive oil, use vegan Parmesan or nutritional yeast, and double check that your pesto is dairy-free. The result will still be rich and deeply flavorful.
What if I don’t have arborio rice?
Arborio is traditional for its starchy, creamy finish, but you can try carnaroli or even short-grain sushi rice in a pinch. Long-grain rice won’t achieve the same texture, so stick to short-grain varieties for best results.
Can I use store-bought pesto?
Of course! Homemade does add extra freshness, but a high-quality store-bought basil pesto still makes Roast Cherry Tomato and Thyme Risotto with Basil Pesto absolutely delicious and convenient for weeknights.
Can I prep any part of the recipe in advance?
You can absolutely roast the cherry tomatoes ahead of time—store them in the fridge and fold them in when needed. The risotto itself is best cooked fresh, but a little prep (chopping, gathering broth) helps dinner come together fast.
Is it okay to leave out the wine?
Definitely! Simply skip the wine and start adding broth. The risotto will still be creamy, comforting, and full of flavor—the wine is there for brightness, but not essential.
Final Thoughts
If you’re ready to treat yourself (and those around you) to something special, don’t miss out on making Roast Cherry Tomato and Thyme Risotto with Basil Pesto. It’s an absolute celebration of fresh flavors and creamy, comforting rice—simple enough for a weeknight but special enough for any gathering. Can’t wait for you to give it a try!
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Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Roast Cherry Tomato and Thyme Risotto with Basil Pesto. Creamy arborio rice is infused with roasted cherry tomatoes, fragrant thyme, and finished with a swirl of basil pesto for a comforting Italian dish that is sure to impress.
Ingredients
Roasted Cherry 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 (for risotto)
- 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 the Cherry Tomatoes: Preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, thyme, salt, and pepper. Roast for 20-25 minutes.
- Prepare the Risotto: In a saucepan, cook onion in butter and olive oil. Add garlic, then rice. Pour in wine, if using, and broth gradually. Cook for 20-25 minutes until creamy.
- Finish the Dish: Stir in Parmesan and pesto. Fold in half of the roasted tomatoes. Serve topped with remaining tomatoes, extra pesto, and basil.
Notes
- Skip the wine if desired and start with broth.
- For added richness, stir in mascarpone or cream at the end.
- Pairs well with grilled chicken or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
