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
Scale
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
