Roast Cherry Tomato and Thyme Risotto with Basil Pesto

Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a creamy, comforting risotto that brings together the sweetness of roasted cherry tomatoes, the earthiness of thyme, and the bold, herbaceous flavor of fresh basil pesto. It’s a stunning vegetarian dish full of seasonal flair.

Why You’ll Love This Recipe

• Sweet, caramelized cherry tomatoes add deep flavor
• Fresh thyme enhances the risotto’s earthiness
• Homemade basil pesto brings brightness and depth
• Creamy texture from perfectly cooked arborio rice
• Vegetarian, with vegan and gluten-free options

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted cherry tomatoes:

• 500 g cherry tomatoes
• 1 tablespoon olive oil
• Fresh thyme sprigs
• Sea salt

For the risotto:

• 250 g arborio rice
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 garlic cloves, sliced
• 3 tablespoons white wine
• 750 ml vegetable stock
• 4 ripe tomatoes, chopped
• 8 sun-blushed tomatoes, chopped
• 1 teaspoon sea salt
• 2 tablespoons fresh thyme, chopped
• Zest of 1 lemon
• 2 tablespoons coconut yogurt or cream (optional)
• Black pepper, to taste

For the basil pesto:

• 30 g fresh basil leaves
• 50 g pine nuts (or walnuts)
• 3 tablespoons olive oil
• Juice of ½ lemon
• Pinch of salt
• 3 tablespoons nutritional yeast or Parmesan
• 50 ml water (to thin)

To serve:

• Toasted pine nuts
• Extra fresh thyme
• Olive oil drizzle

Directions

1. Roast the cherry tomatoes: Preheat oven to 200°C (400°F). Toss cherry tomatoes with olive oil, thyme, and salt. Roast for 30 minutes until soft and caramelized.
2. Make the risotto: Heat oil in a large pan. Sauté onions for 8–10 minutes until soft, then add garlic for 1 minute. Stir in arborio rice and toast for 1 minute. Add white wine and let it absorb.
3. Gradually add hot stock, one ladle at a time, stirring continuously. About halfway through, add chopped fresh and sun-blushed tomatoes. Cook until rice is al dente and creamy, about 18–20 minutes total. Stir in lemon zest, thyme, optional yogurt or cream, salt, and pepper. Fold in half the roasted tomatoes.
4. Make the pesto: Blend basil, nuts, olive oil, lemon juice, salt, nutritional yeast or Parmesan, and water until smooth.
5. Serve: Spoon risotto into bowls, top with remaining roasted tomatoes, a generous dollop of basil pesto, toasted pine nuts, fresh thyme, and a drizzle of olive oil.

Servings and timing

• Servings: 2–4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Use Parmesan instead of nutritional yeast for a richer pesto
• Swap pine nuts for almonds or walnuts
• Stir in spinach or kale at the end for added greens
• Add a splash of cream or butter for extra richness

storage/reheating

• Store risotto and pesto separately in the fridge for up to 3 days
• Reheat risotto gently on the stove with a splash of stock or water
• Pesto stays fresh for up to 5 days in an airtight container in the fridge

FAQs

Can I use different rice?

Arborio or carnaroli rice are best for risotto due to their high starch content.

Is this recipe gluten-free?

Yes, just ensure your stock and pesto ingredients are gluten-free.

Can I make this vegan?

Yes, use nutritional yeast and coconut yogurt or skip the cream altogether.

What if I don’t have fresh thyme?

You can substitute with dried thyme or use oregano for a slightly different flavor.

Can I freeze this dish?

Risotto doesn’t freeze well—it’s best enjoyed fresh or refrigerated.

What wine should I use?

Dry white wine like Sauvignon Blanc or Pinot Grigio works great.

Can I make the pesto ahead of time?

Yes, and store it in the fridge with a thin layer of oil on top to preserve color.

Do I need to stir risotto constantly?

Frequent stirring helps release the starch for creaminess, so yes, it’s important.

Can I add cheese to the risotto?

Absolutely—Parmesan or pecorino would be delicious.

What goes well with this dish?

Serve with a simple green salad or roasted vegetables for a full meal.

Conclusion

Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a celebration of seasonal produce and fresh flavors. It’s creamy, comforting, and vibrant—a perfect dish for a cozy dinner or a flavorful vegetarian main at any time of year.

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