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
Scale
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.
