Roasted Tomato Risotto

4.93 from 13 votes

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

Course Main

Cuisine Italian

Diet Vegetarian

Keyword risotto, risotto recipes, tomato risotto

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 458

Heat 2 tablespoon olive oil in a large pan over medium heat.
Add the onion and cook for 5–7 minutes, until softened. Stir in the garlic and cook for another minute.
Add the risotto rice and stir to coat it in the onion mixture.
Pour in the vermouth or white wine, stirring constantly until most of the liquid has been absorbed.
Stir in the hot stock and canned tomatoes. Cover and simmer gently for 10–15 minutes, stirring occasionally. Add more stock as needed to keep it creamy.
Meanwhile, preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking tray, drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and roast for 10–12 minutes, until just tender.
Stir the herbs, salt, and pepper into the risotto. Continue cooking for about 5 more minutes, or until the rice is creamy and fully cooked.
Add the frozen peas, roasted tomatoes, and a splash of balsamic vinegar (if using). Stir gently to combine.
Serve warm, topped with grated Parmesan cheese and extra herbs if desired.

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.