If you want a dish that feels like a warm hug from the Italian countryside, this Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe is your new go-to. Bursting with the sweetness of roasted cherry tomatoes and the earthy aroma of fresh thyme, this risotto marries creamy arborio rice with vibrant basil pesto in a way that is both comforting and exciting. It’s a perfect main course that’s elegant enough for guests but easy enough for a cozy weeknight meal. The layers of flavors—from the buttery base to the tangy parmesan finish—will have you savoring every spoonful and reaching for seconds before you even realize it.
Ingredients You’ll Need
Gathering simple, fresh ingredients is all you need to create something truly unforgettable. Each element plays a crucial role, whether it’s the base flavors, the freshness, or the texture that makes this risotto shine.
- Cherry tomatoes, 1 pint: These bring a juicy sweetness that caramelizes beautifully when roasted.
- Olive oil, 2 tablespoons: Helps roast the tomatoes and adds a fruity depth to the overall dish.
- Fresh thyme, 4–5 sprigs: Infuses a subtle, fragrant earthiness into the tomatoes.
- Salt and black pepper: Essential for seasoning every layer of flavor just right.
- Butter, 1 tablespoon: Creates a silky texture and rich mouthfeel in the risotto.
- Small onion, finely chopped: Adds sweetness and foundation to the risotto base.
- Garlic, 2 cloves minced: Gives a gentle pungency that complements the other ingredients.
- Arborio rice, 1 cup: The star ingredient for a luscious, creamy risotto.
- Dry white wine, 1/3 cup (optional): Adds acidity and complexity, though you can substitute with broth if preferred.
- Vegetable broth, 4 cups warm: This is gradually absorbed to cook the rice and build the creamy texture.
- Grated Parmesan cheese, 1/4 cup: Lends a nutty savoriness that enhances the dish’s richness.
- Basil pesto, 2 tablespoons (+ extra for serving): Bursts of fresh basil flavor that tie everything together beautifully.
- Fresh basil for garnish (optional): Adds a final fresh, herbal note and vibrant color.
How to Make Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F (200°C). Toss your cherry tomatoes in olive oil, sprinkle on the fresh thyme leaves, and season with salt and pepper. Spread them out on a baking sheet and roast until they’re blistered and tender, about 20 to 25 minutes. This step intensifies their natural sweetness and creates a luscious burst of sunshine in every bite.
Step 2: Prepare the Risotto Base
While the tomatoes roast, melt butter in a large saucepan over medium heat. Add your finely chopped onion and cook gently until it becomes translucent and fragrant, around five minutes. Then stir in the minced garlic and arborio rice, letting the rice toast slightly for a minute or two to bring out its nutty undertones.
Step 3: Add Wine and Broth
Pour in the white wine, if using, and let it simmer until most of the liquid has evaporated, adding a delicious acidity. If you skip wine, simply add a splash of warm vegetable broth here. From this point, add the warm vegetable broth one ladle at a time, stirring frequently and patiently waiting for each addition to absorb before adding the next. This slow process coaxes the rice into a creamy, perfectly al dente texture—a true hallmark of expertly made risotto.
Step 4: Finish with Cheese, Pesto, and Roasted Tomatoes
Once your risotto is creamy and just tender, stir in the grated Parmesan cheese and basil pesto. Then gently fold in the roasted cherry tomatoes you prepared earlier. Taste and adjust seasoning if needed, seasoning with salt and pepper to highlight the fresh flavors. This finishing touch ties together the vibrant, rich components into one harmonious dish.
How to Serve Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
Garnishes
A handful of fresh basil leaves or an extra spoonful of basil pesto on top adds a visually stunning and flavor-packed finish. A light drizzle of olive oil or a sprinkle of freshly cracked black pepper can elevate the presentation further.
Side Dishes
This risotto shines as a standalone dish but pairs beautifully with light sides like a simple mixed green salad dressed in lemon vinaigrette or roasted seasonal vegetables. For an elegant touch, try serving alongside grilled asparagus or sautéed mushrooms to complement the earthy, herbal notes.
Creative Ways to Present
For a special occasion, consider plating the risotto in shallow bowls and garnishing with edible flowers or microgreens for visual contrast and freshness. You could serve it in mini cast-iron skillets for a rustic feel or offer a DIY pesto bar so everyone can customize their dollops of basil pesto.
Make Ahead and Storage
Storing Leftovers
Leftover risotto can be stored in an airtight container in the fridge for up to three days. Because risotto tends to thicken as it cools, you may want to loosen it up with a splash of broth or water when reheating.
Freezing
While freezing risotto is possible, it’s not always ideal because the texture can become grainy. If you must freeze, portion it out in airtight containers and consume within one month. Thaw slowly in the fridge before reheating gently on the stove with some extra liquid.
Reheating
To reheat, choose a gentle method like simmering on the stove over low heat or microwaving in short bursts, stirring often. Add some vegetable broth or water to restore the creamy, dreamy texture that makes this risotto truly special.
FAQs
Can I make this Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe vegan?
Absolutely! Just swap the butter for a vegan alternative, and use a dairy-free pesto and vegan parmesan or nutritional yeast for that cheesy flavor.
Is it okay to skip the white wine in the recipe?
Yes, you can skip the wine without losing flavor. Simply replace it with an equal amount of vegetable broth to keep the liquid balance.
What if I don’t have fresh thyme?
Dried thyme works in a pinch, but use about one-third the amount as the flavor is more concentrated. Fresh thyme is preferable for that bright, herby note.
How do I know when the risotto is done?
The rice should be creamy but still have a slight bite to it, or al dente. It will look glossy and thickened, not dry or mushy.
Can I prepare any parts of this recipe in advance?
You can roast the tomatoes a day ahead and keep them refrigerated. Assemble and cook the risotto fresh for the best creamy texture.
Final Thoughts
This Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe is one of those dishes that feels like a celebration of fresh, simple ingredients coming together in the most comforting way. It’s straightforward enough to make any night yet impressive for a special meal with loved ones. I encourage you to give it a try and let yourself enjoy the creamy, herbaceous goodness that only risotto can bring to your table.
Print
Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a creamy, flavorful Italian main course featuring perfectly roasted cherry tomatoes infused with fresh thyme, combined into a rich arborio rice risotto enhanced with Parmesan cheese and aromatic basil pesto. It’s a comforting vegetarian dish that balances fresh, herbal, and savory notes, ideal for a cozy meal.
Ingredients
Roasted Cherry Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 4–5 sprigs fresh thyme
- Salt and black pepper to taste
Risotto
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/3 cup dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons basil pesto (plus extra for serving)
- Fresh basil for garnish (optional)
Instructions
- Roast the Cherry Tomatoes: Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, thyme sprigs, salt, and black pepper on a baking sheet. Roast in the oven for 20–25 minutes until the tomatoes are blistered and soft.
- Prepare the Base: While the tomatoes roast, heat the butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add Garlic and Rice: Stir in the minced garlic and arborio rice, cooking for 1–2 minutes until the rice is slightly toasted and coated with butter.
- Deglaze with Wine: Pour in the dry white wine and let it simmer until mostly absorbed by the rice. If you prefer not to use wine, substitute with a splash of vegetable broth.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring constantly and waiting for each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, approximately 18–20 minutes.
- Finish the Risotto: Stir in the grated Parmesan cheese and the basil pesto. Then gently fold in the roasted cherry tomatoes, making sure not to break them up too much.
- Serve: Taste and adjust seasoning with salt and pepper, if needed. Serve warm with an extra dollop of basil pesto and a garnish of fresh basil leaves, if desired.
Notes
- You can skip the white wine and replace it with an equal amount of vegetable broth if preferred.
- This dish is vegetarian by default and can easily be made vegan by substituting butter, pesto, and Parmesan cheese with plant-based alternatives.
- Stir the risotto frequently during cooking for the creamiest texture.
- Using warm broth is important to avoid slowing down the cooking process.
- Fresh basil garnish adds a lovely aromatic finish but is optional.
