If you’re looking for a dish that effortlessly balances comfort, freshness, and a hint of elegance, the Roast Cherry Tomato and Thyme Risotto with Basil Pesto is about to become your new favorite. Plump, juicy tomatoes roasted until they burst with sweetness, creamy Arborio rice, and a swirl of herby pesto all come together in one glorious bowl. This recipe is a celebration of color and flavor, making even an ordinary weeknight feel special.
Ingredients You’ll Need
The magic of Roast Cherry Tomato and Thyme Risotto with Basil Pesto is all about using everyday ingredients that, together, create something truly unforgettable. Each item plays a vital role, whether it’s adding creaminess, tang, or a pop of color.
- Arborio rice: The classic risotto rice, prized for its ability to create that signature creamy texture.
- Olive oil: Adds a silky richness and helps coax out the sweetness in both onions and tomatoes.
- Onion: Finely chopped for a subtle underpinning of savory flavor in every bite.
- Garlic cloves: Just enough for an aromatic lift without overpowering the dish.
- Dry white wine (optional): A splash deepens the risotto’s flavor and gives it a gentle tang.
- Vegetable broth: Warmed and added gradually for that creamy, perfectly cooked risotto texture.
- Cherry tomatoes: Roasted until blistered and caramelized, they’re the sweet stars of the show.
- Fresh thyme leaves: Bring a fragrant, earthy note that pairs beautifully with tomatoes.
- Salt and pepper: Essential for seasoning and balancing flavors.
- Grated Parmesan cheese: Melts into the risotto, adding nuttiness and depth.
- Butter: For that final glossy, creamy finish.
- Basil pesto: Swirled in for a burst of freshness; don’t forget extra for serving!
- Fresh basil leaves (optional): A sprinkle on top for extra color and aroma.
How to Make Roast Cherry Tomato and Thyme Risotto with Basil Pesto
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F (200°C). Spread the cherry tomatoes across a baking sheet, drizzle them with a tablespoon of olive oil, and shower them with fresh thyme, salt, and pepper. After about 20 minutes, they’ll be soft, blistered, and caramelized — little flavor bombs ready to brighten your risotto. This roasting step concentrates their sweetness and gives the final dish an irresistible pop of color.
Step 2: Sauté the Onion and Garlic
While the tomatoes are roasting, get your risotto base started. In a large saucepan, warm the remaining olive oil over medium heat. Toss in the chopped onion and cook for 3-4 minutes until it’s soft and translucent (not browned). Add the minced garlic and cook for another minute, just until fragrant. This gentle sauté builds a deliciously savory foundation for your Roast Cherry Tomato and Thyme Risotto with Basil Pesto.
Step 3: Toast the Rice
Pour in the Arborio rice and stir for 1-2 minutes, making sure each grain is coated and lightly toasted. This simple step helps the rice release its starch as it cooks, which is key for that dreamy, creamy texture we love in risotto.
Step 4: Deglaze with Wine (Optional)
If you’re using wine, now’s the time to pour it in. Stir until the wine is mostly absorbed by the rice. This adds a lovely acidity and depth, but if you prefer to skip the wine, your risotto will still be packed with flavor.
Step 5: Add Broth Gradually
Begin ladling in the warmed vegetable broth, one scoop at a time. Stir often and let each addition absorb before pouring in more. This slow, steady process usually takes 18-20 minutes and results in risotto that’s creamy yet still has a delicate bite in the center of each grain.
Step 6: Finish with Cheese, Butter, and Pesto
Once the rice is perfectly cooked, stir in the butter, grated Parmesan, and basil pesto. This trio transforms the risotto into a velvety, aromatic dish. The pesto infuses every spoonful with fresh, herby flavor — the signature of Roast Cherry Tomato and Thyme Risotto with Basil Pesto.
Step 7: Fold in the Roasted Tomatoes
Gently fold in your roasted cherry tomatoes, saving a few for garnishing the top. Their juicy sweetness balances the richness of the risotto. Taste and adjust the seasoning as needed — a little extra salt or pepper can make all the difference.
Step 8: Serve and Garnish
Spoon the risotto into bowls while it’s still warm and creamy. Top with extra pesto, the reserved roasted tomatoes, and a sprinkle of fresh basil leaves if you like. Every bite will be bursting with color and flavor.
How to Serve Roast Cherry Tomato and Thyme Risotto with Basil Pesto
Garnishes
For the most stunning presentation, scatter a few extra roasted cherry tomatoes and a generous drizzle of basil pesto over each serving. A handful of fresh basil leaves and a light dusting of Parmesan cheese add both visual appeal and an extra aromatic touch. These simple finishing touches make the Roast Cherry Tomato and Thyme Risotto with Basil Pesto feel like something you’d order at a cozy Italian trattoria.
Side Dishes
This risotto is hearty enough to stand on its own, but it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette or some garlicky sautéed greens. For a special occasion, serve alongside grilled asparagus or a platter of roasted vegetables. A loaf of crusty bread is always welcome for soaking up every last bit of creamy risotto!
Creative Ways to Present
If you’re entertaining, try serving the Roast Cherry Tomato and Thyme Risotto with Basil Pesto in small ramekins or martini glasses for an elegant appetizer. For a rustic look, ladle it into shallow bowls and top with a swirl of pesto and a cluster of roasted tomatoes. You can even use it as a bed for grilled halloumi or seared mushrooms to add a bit of drama to the plate.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Let the risotto cool to room temperature, then spoon it into an airtight container. It will keep in the refrigerator for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch something to look forward to.
Freezing
While risotto is best enjoyed fresh, you can freeze any extra Roast Cherry Tomato and Thyme Risotto with Basil Pesto. Place portions in freezer-safe containers, leaving a little space for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating for the best texture.
Reheating
To reheat, add a splash of broth or water to loosen up the risotto, then warm it gently on the stovetop over low heat. Stir frequently until heated through and creamy again. A quick stir-in of fresh pesto or a pat of butter will revive any lost creaminess and flavor.
FAQs
Can I make this risotto vegan?
Absolutely! Swap the butter and Parmesan for your favorite plant-based alternatives and use a dairy-free basil pesto. The result will still be incredibly creamy and full of flavor.
What if I don’t have Arborio rice?
While Arborio rice is ideal for risotto, you can use Carnaroli or Vialone Nano as excellent substitutes. Regular long-grain rice won’t give you the same creamy texture, but in a pinch, pearl barley or even short-grain sushi rice can work.
Can I use store-bought pesto?
Of course! While homemade basil pesto has unbeatable freshness, a good-quality store-bought version works wonderfully and saves you time. Just be sure to taste and adjust salt, since jarred pesto can vary in seasoning.
Is there a gluten-free version?
Yes, Roast Cherry Tomato and Thyme Risotto with Basil Pesto is naturally gluten-free as long as you use a gluten-free broth and pesto. Always double-check your labels to be safe.
Can I add extra vegetables or protein?
Definitely! Stir in a handful of baby spinach or arugula at the end for extra greens. For more protein, top with grilled halloumi, roasted chickpeas, or even a poached egg for a luxurious finish.
Final Thoughts
If you’re craving a dish that’s both comforting and vibrant, you have to try Roast Cherry Tomato and Thyme Risotto with Basil Pesto. It’s a breeze to make, bursting with flavor, and certain to impress anyone who’s lucky enough to share your table. Gather your ingredients, pour a glass of wine, and enjoy every creamy, pesto-swirled bite!
Print
Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a creamy and flavorful Italian dish featuring blistered cherry tomatoes roasted to perfection, infused with fresh thyme, and combined with rich Parmesan and vibrant basil pesto for an elevated vegetarian meal.
Ingredients
For the Risotto
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
For the Roasted Tomatoes
- 1 pint cherry tomatoes
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 1 tablespoon olive oil
For Serving and Garnish
- 2 tablespoons basil pesto (plus more for serving)
- Fresh basil leaves (optional)
Instructions
- Roast the Cherry Tomatoes: Preheat the oven to 400°F (200°C). Spread the cherry tomatoes evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with fresh thyme leaves, salt, and pepper. Roast for 20 minutes or until the tomatoes start to blister and caramelize, enhancing their natural sweetness.
- Sauté Aromatics: While the tomatoes are roasting, heat the remaining olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Toast the Rice: Add the Arborio rice to the saucepan and stir it around for 1 to 2 minutes so it becomes slightly toasted and coated with oil, which helps release its starch and develop flavor.
- Deglaze with Wine: If using, pour in the dry white wine and stir continuously until it is mostly absorbed by the rice, infusing it with subtle acidity and depth.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow each addition to be absorbed fully before adding the next. Continue this process for 18 to 20 minutes until the rice becomes creamy and tender with a slight al dente bite.
- Finish the Risotto: Stir in the butter, grated Parmesan cheese, and basil pesto until the mixture is creamy and well combined.
- Incorporate Roasted Tomatoes: Gently fold in the roasted cherry tomatoes into the risotto, reserving a few tomatoes for garnish. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Spoon the risotto into bowls and top with extra basil pesto, the reserved roasted tomatoes, and fresh basil leaves if desired. Serve warm for the best flavor experience.
Notes
- For a vegan variation, substitute butter with vegan butter, use plant-based Parmesan cheese alternatives, and select a dairy-free basil pesto.
- If cherry tomatoes are unavailable, grape tomatoes make a great substitute with similar sweetness and texture.
- To add extra greens and nutrients, stir in a handful of fresh spinach or arugula just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
