Use up your summer tomatoes with this recipe for Roast Tomato and Pea Risotto. This Italian classic is finished off with a splash of balsamic vinegar and grated Parmesan.
Making risotto doesn’t have to mean endless of stirring over a hot stove.
This budget friendly rice dish is flavored with garlic, fresh herbs and sweet cherry tomatoes. It makes ideal midweek dinner.
We grow cherry tomatoes in a little basket outside our backdoor every year and every year I have more cherry tomatoes than I know what to do with.
I’ve used them to make sauces, salads, quick pasta dishes, but I’ve had yet to do a risotto.
So to start off my cherry tomato recipes this summer, I give you this beautiful, cherry tomato risotto.
This risotto is super simple to make. There’s no endless stirring and messing around. You just roast the tomatoes, and everything else ends up in the same pan.
Once you get it going, you just cover it and forget it for 20 minutes.
What could be easier?
At the end I add a splash of balsamic vinegar. I like the sweet and sour richness it adds to the dish, but that part is completely optional.
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Roast Tomato and Pea Risotto
Use up your summer tomatoes with this recipe for Roast Tomato and Pea Risotto. This Italian classic is finished off with a splash of balsamic vinegar and grated Parmesan.
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic crushed
- 1½ cups arborio/risotto rice
- 2 cups vegetable/chicken stock hot
- ⅔ cup dry vermouth or white wine
- 1 14-ounces can of crushed or chopped tomatoes
- 12 cherry tomatoes halved
- 1 cup frozen peas
- A good handful of fresh basil chopped
- a good handful of fresh parsley chopped
- Salt and pepper to taste
- a splash of balsamic vinegar - optional
- Parmesan cheese for serving
Instructions
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Add 1 tablespoon of the oil in a large pan over a medium heat.
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Add the onion and cook for 5-7 mins until softened. Add the garlic and cook, stirring, for another minute.
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Stir in the risotto rice, coating it in the onion mixture.
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Add the vermouth or white wine stirring constantly, until the liquid has been absorbed.
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Add the stock and Canned tomatoes. Cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
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Meanwhile, heat oven to 400F/200C. Put the cherry tomatoes in a roasting pan, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
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Add the herbs and plenty of seasoning to the risotto. Make sure the rice is completely cooked and the risotto is creamy, about 5 mins more.
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Add the frozen peas and roasted tomatoes, and a splash of balsamic vinegar (if using). Stir to combine. Serve topped with grated Parmesan cheese.
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Kim Seghers says
Your risotto recipe looks delicious. I can’t wait to try it this weekend.
Erren's Kitchen says
Thank you, Kim! Let me know what you think of it!
Jacquelyn Hastert says
This risotto is loaded with so much flavor. Anyone who loves risotto will love this! I can’t wait to make it again.
Erren's Kitchen says
Jacquelyn your feedback is awesome, thank you!
Sandra | A Dash of Sanity says
It was so good!! Can’t wait to make it again!
Erren's Kitchen says
I’m glad you enjoyed it, Sandra!
Melanie Bauer says
Looks spectacular! So simple and easy to make yet super delicious, definitely making this!
Erren's Kitchen says
That is awesome to hear, Melanie!
Dorothy Reinhold says
You had me at roasted tomatoes!! My fave! Can’t wait to whip this up.
Demeter says
OMG!! This was the BEST!! My family absolutely loved it! So good I’m making it again this weekend.
Erren's Kitchen says
Your feedback made my day, thank you, Demeter!
Suzy says
I made this tonight and it’s very good!!! I topped with a little goat cheese, didn’t have parm in the house. Will go into rotation for sure. Thanks for sharing!
Erren says
So glad you liked it ?