Roast tomato risotto

Indulge in the rich and creamy flavors of this Roast Tomato Risotto. Made with vegetable broth, buttery onion, garlic, cherry tomatoes, white rice, grated parmesan, and fresh parsley, this comforting dish is perfect for any occasion. Simple and satisfying, this risotto will become a family favorite.

  • 26 Feb 2025
  • Cook time 35 min
  • Prep time 10 min
  • 4 Servings
  • 10 Ingredients

Roast tomato risotto

Roast tomato risotto is a delightful, creamy, and rich dish that combines the sweetness of roasted cherry tomatoes with the savory flavors of Parmesan cheese and butter. Whether you're a seasoned chef or a home cook, this recipe is straightforward and perfect for any occasion.

Ingredients:

4 cups vegetable broth
920g
1/4 cup butter
54g
1 onion
160g
2 garlic cloves
6g
1 cup white rice
230g
2 cups cherry tomatoes
360g
1 tbsp olive oil
14g
1/2 cup grated parmesan cheese
40g
1/4 cup fresh parsley
16g
1 dash salt
1g

Instructions:

1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
2. Roast the Cherry Tomatoes:
- Place the halved cherry tomatoes in a mixing bowl.
- Drizzle the olive oil over the tomatoes and sprinkle with a dash of salt. Toss to ensure they are evenly coated.
- Spread the tomatoes out on a baking sheet, cut side up.
- Roast in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized. Set aside.
3. Prepare the Vegetable Broth:
- In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
4. Start the Risotto Base:
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the finely chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
5. Cook the Rice:
- Add the white rice to the skillet with the onions and garlic. Stir to coat the rice grains with the butter, cooking for 2-3 minutes until the edges of the rice become translucent.
- Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir frequently, allowing each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and cooked al dente.
6. Incorporate Tomatoes and Cheese:
- Once the rice is cooked, gently stir in the roasted cherry tomatoes and any juices from the baking sheet.
- Add the grated parmesan cheese, stirring until fully melted and incorporated.
7. Finishing Touches:
- Stir in the fresh chopped parsley.
- Taste and adjust for seasoning, adding more salt if necessary.
8. Serve:
- Serve the roast tomato risotto immediately, garnished with additional fresh parsley and a sprinkle of parmesan cheese if desired.

Tips:

- Prep All Ingredients First: To ensure a smooth cooking process, chop the onion, mince the garlic, and grate the cheese before you begin.

- Use Warm Broth: Warm the vegetable broth in a separate pot to keep the cooking process smooth and prevent temperature drops in the risotto.

- Roast the Tomatoes Separately: Toss the cherry tomatoes with olive oil and roast them in the oven at 375°F (190°C) for about 20 minutes to enhance their sweetness.

- Stir Constantly: Risotto requires frequent stirring. This helps release the starches from the rice, resulting in a creamy texture.

- Taste as You Go: Season the risotto gradually with salt, and taste as you go to avoid over-seasoning.

- Add Butter and Parmesan Off Heat: For an extra creamy finish, stir in the butter and Parmesan cheese off the heat once the rice is cooked.

- Rest Before Serving: Let the risotto sit for a minute or two before serving; this allows the flavors to meld together beautifully.

This roast tomato risotto is a heartwarming dish that combines simple ingredients into an elegant meal. Serve it with a fresh green salad and a glass of white wine for a satisfying dining experience.

Nutrition Facts
Serving Size450 grams
Energy
Calories 400kcal20%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 54g16%
Fiber 2.75g7%
Sugar 6g6%
Fat
Fat 18g21%
Saturated 9g28%
Cholesterol 40mg-
Vitamins
Vitamin A 210ug23%
Choline 18mg3%
Vitamin B1 0.45mg37%
Vitamin B2 0.15mg11%
Vitamin B3 3.31mg21%
Vitamin B6 0.26mg15%
Vitamin B9 160ug40%
Vitamin B12 0.14ug6%
Vitamin C 22mg24%
Vitamin E 0.64mg4%
Vitamin K 70ug60%
Minerals
Calcium, Ca 140mg11%
Copper, Cu 0.23mg25%
Iron, Fe 3.28mg30%
Magnesium, Mg 36mg9%
Phosphorus, P 180mg14%
Potassium, K 440mg13%
Selenium, Se 12ug22%
Sodium, Na 960mg64%
Zinc, Zn 1.43mg13%
Water
Water 360g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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