Roasted Tomato Risotto

Use up your summer tomatoes with this recipe for Roasted Tomato Risotto. The perfect weeknight dish for the whole family.

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Ready in just over half an hour, this dish will become a regular in your home in no time!

Making risotto doesn’t have to mean endless stirring over a hot stove. So to begin my cherry tomato recipes this summer, I give you this beautiful, cherry tomato risotto.

We are growing cherry tomatoes in a little basket outside our back door every year and each year I have more cherry tomatoes than I know what to do with.

I’ve used them to make roasted tomatoes, cherry tomato pasta sauce, even tomato jam, but I’ve had yet to make a risotto.

Ingredient Notes

• Tomatoes: I use a combination of fresh cherry tomatoes and canned tomatoes for this recipe but if you don’t have fresh don’t panic, just omit them from the steps, it will still taste great.
• Rice: I use arborio rice for this risotto as it soaks up the liquid perfectly. You can also use Carnaroli rice, or at a pinch paella rice.
• Wine: White wine is perfect for this risotto but I also use dry vermouth (which keeps well in the fridge once opened). If for any reason you don’t have it or are unable to use it you can simply omit it from the recipe steps.
• Cheese: Parmesan cheese is great in a risotto but pecorino Romano or Gran Padano cheese in its place.

Step By Step Instructions

Add 1 tablespoon of the oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and cook, stirring, for another minute.

Stir in the risotto rice, coating it in the onion mixture. Add the vermouth or white wine, stirring constantly, until the liquid has been absorbed.

Add the stock and Canned tomatoes. Cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

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 cooked.

Add the herbs, peas, and plenty of seasoning to the risotto. Make sure the rice is completely cooked and the risotto is creamy, about 5 mins more.

Serve topped with the roasted tomatoes.

Recipe

Roasted Tomato Risotto

This fantastic dish is perfect for using up your leftover summer stock of tomatoes.

4.93 from 13 votes

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Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

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Serves 4 servings

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 can of crushed or chopped tomatoes (14oz )
• ▢ 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)

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Instructions

• Add 1 tablespoon of the oil in a large pan over a medium heat.
• Add the onion and cook for 5-7 mins until softened. Add the garlic and cook, stirring, for another minute.
• Stir in the risotto rice, coating it in the onion mixture.
• Add the vermouth or white wine stirring constantly, until the liquid has been absorbed.
• Add the stock and Canned tomatoes. Cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
• 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.
• 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.
• Add the frozen peas and roasted tomatoes, and a splash of balsamic vinegar (if using). Stir to combine. Serve topped with grated Parmesan cheese.

Tips

• Be careful not to overcook the rice or it will be soft and unpleasant to eat.
• Cooking times may vary from different brands of rice so check your package instructions and adjust the cooking time accordingly.
• Don’t have wine? Dry vermouth is a great substitute. I keep it on hand and often use it in recipes that call for white. It will keep in your fridge and it’s typically more affordable than white wine.
• Add a splash of balsamic vinegar at the end for that sweet and sour touch.

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Nutrition

Calories: 458 | Carbohydrates: 75g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 181mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 29.1mg | Calcium: 29mg | Iron: 4.4mg

Created by Erren Hart

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