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
Scale
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
