Print

Roast Cherry Tomato and Thyme Risotto with Basil Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy risotto featuring oven-roasted cherry tomatoes and thyme, brightened with fresh basil pesto—a comforting, flavorful vegetarian main or side.

Ingredients

Scale
  • 1 pint (≈300 g) cherry tomatoes
  • 1 tbsp olive oil (for tomatoes)
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil (for risotto)
  • 1 small onion or shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups (300 g) Arborio rice
  • ½ cup (120 ml) dry white wine (optional)
  • 4 cups (1 L) hot vegetable broth, kept warm
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • ¼ cup (25 g) grated Parmesan cheese (or vegetarian alternative)
  • 2 tbsp unsalted butter
  • Freshly ground black pepper, to finish
  • Fresh basil pesto (store-bought or homemade), for serving
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat oven to 400 °F (200 °C). Toss cherry tomatoes with olive oil, salt, pepper, and thyme; roast on a baking sheet for 15–20 minutes until blistered and juicy.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and sauté until translucent, ≈4 minutes. Add garlic and sauté 1 minute.
  3. Add Arborio rice, stirring to coat in oil and toast slightly, about 2 minutes.
  4. If using, pour in white wine and stir until mostly evaporated.
  5. Add a ladle of warm broth and stir frequently until rice absorbs most of it. Continue adding broth one ladle at a time, stirring continuously, until rice is creamy and al dente—≈18–20 minutes.
  6. Stir in roasted tomatoes (reserving a few for garnish), Parmesan, and butter. Taste and adjust seasoning.
  7. Spoon risotto into bowls. Swirl in a spoonful of basil pesto atop each serving, garnish with extra tomatoes and basil leaves.
  8. Serve immediately, passing additional Parmesan and pesto at the table.

Notes

  • Reserve a few roasted tomatoes for garnish to brighten presentation.
  • Stirring often releases rice starches for creamier risotto.
  • Use high-quality broth and cheese for best flavor.
  • To make homemade pesto, blend 1 cup fresh basil, ¼ cup pine nuts, ¼ cup Parmesan, 1 garlic clove, ½ cup olive oil, salt and pepper.
  • Risotto keeps well briefly; reheat gently with extra broth or water to loosen.

Nutrition

Find it online: https://ukfinda.com/roast-cherry-tomato-and-thyme-risotto-with-basil-pesto/