Roast tomato risotto

Roast tomato risotto is a creamy dish that combines roasted cherry tomatoes with the rich flavors of Parmesan cheese and butter, creating a comforting meal perfect for any occasion. This straightforward recipe involves roasting tomatoes and slowly cooking rice in broth for a luxurious texture.

06 Feb 2026
Cook time 35 min
Prep time 10 min

Ingredients:

4 cups vegetable broth
1/4 cup butter
1 onion
2 garlic cloves
1 cup white rice
2 cups cherry tomatoes
1 tbsp olive oil
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
1 dash salt

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.

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.

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.

Roast tomato risotto FAQ:

What is the best way to know if the risotto rice is done?

The risotto is done when the rice is creamy and al dente, typically after about 18-20 minutes of adding broth. It should be tender but still have a slight bite in the center.

Can I use another type of rice instead of white rice?

While Arborio rice is traditionally used for risotto due to its starch content, you can substitute with Carnaroli or Vialone Nano for similar results. Long-grain varieties may not provide the same creaminess.

How should I store leftovers of the roast tomato risotto?

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth or water to restore creaminess.

What can I substitute for parmesan cheese?

For a dairy-free alternative, consider using nutritional yeast or a vegan cheese. Alternatively, Grana Padano or Pecorino Romano can also be used for a similar flavor profile.

What size pan should I use for making risotto?

A large skillet or saucepan with a heavy-bottom is ideal. This helps ensure even cooking and allows for stirring without the risk of sticking.

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.

Nutrition per serving

4 Servings
Calories 400kcal
Protein 9g
Carbohydrates 54g
Fiber 2.75g
Sugar 6g
Fat 18g

Roast tomato risotto