If you are craving a dish that bursts with vibrant flavors and offers comforting creaminess, then this Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe is the one to make tonight. Imagine sweet, caramelized cherry tomatoes roasted to perfection, mingling with the herby warmth of thyme, all brought together with rich, velvety Arborio rice infused by aromatic basil pesto. Each bite delivers a delicate balance between tangy, savory, and fresh notes that is utterly irresistible. It’s a deceptively simple yet sophisticated risotto that will make you feel like you’re dining in a cozy Italian trattoria right in your own kitchen.
Ingredients You’ll Need
This recipe calls for straightforward, wholesome ingredients that each play a crucial part in creating the perfect harmony of taste and texture. From juicy cherry tomatoes to creamy Parmesan and fragrant herbs, every component is essential for crafting this delicious risotto.
- Cherry tomatoes (1 pint, halved): Sweetness and juiciness that will roast to blistered perfection, creating a luscious contrast with the creamy rice.
- Olive oil (2 tablespoons): Used for roasting the tomatoes and adding a fruity richness to the dish.
- Fresh thyme leaves (1 teaspoon): A fragrant herb that lends an earthy, subtle pepperiness to the tomatoes.
- Salt and freshly ground black pepper: Essential seasonings to enhance all the natural flavors.
- Unsalted butter (1 tablespoon): Adds velvety texture and richness to the risotto base.
- Yellow onion (1 small, finely chopped): Builds the deep savory foundation when sautéed gently.
- Garlic (2 cloves, minced): Infuses the dish with its warm, aromatic flavor.
- Arborio rice (1 cup): The starchy short-grain rice that makes risotto creamy and luscious.
- Dry white wine (½ cup): Adds acidity and complexity, helping to deglaze and flavor the rice.
- Vegetable broth (4 cups, warmed): The cooking liquid that gradually transforms the rice into creamy perfection.
- Grated Parmesan cheese (¼ cup): Provides umami richness and a slightly nutty finish.
- Basil pesto (2 tablespoons, plus more for serving): Bursts with fresh herbaceous flavor and a lovely green color.
- Fresh basil leaves (optional, for garnish): Adds a vibrant, aromatic touch to the finished dish.
How to Make Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
Step 1: Roast the Cherry Tomatoes
Start by preheating your oven to 400°F (200°C). While it’s warming up, toss the halved cherry tomatoes with olive oil, thyme, salt, and freshly ground black pepper. Spread them evenly on a baking sheet and pop them into the oven to roast for about 20 minutes. During this time, the tomatoes will blister and caramelize, concentrating their natural sweetness and developing a gorgeous depth of flavor that will elevate the entire dish.
Step 2: Sauté Onion and Garlic
While the tomatoes roast, melt the butter in a large saucepan over medium heat. Add the finely chopped onion and cook gently for 3 to 4 minutes until it softens and becomes translucent. Then, stir in the minced garlic and sauté for another minute. This step builds the flavorful base of your risotto, with sweet onion and warm garlic creating a comforting aroma.
Step 3: Toast the Arborio Rice
Add the Arborio rice to the pan, stirring constantly so that each grain gets coated in butter and begins to toast. This takes about 2 minutes and is crucial to get that signature risotto texture where the grains absorb flavors slowly yet remain pleasantly al dente in the center.
Step 4: Deglaze with White Wine
Pour in the dry white wine and let it cook down, stirring often until the wine is mostly absorbed by the rice. This adds an elegant acidity that balances richness and brightens the dish overall. If you don’t have wine, you can substitute with vegetable broth plus a splash of white vinegar or lemon juice for that subtle tang.
Step 5: Gradually Add Vegetable Broth
Begin ladling the warm vegetable broth into the rice one scoop at a time. Stir frequently and wait until the rice has absorbed most of the liquid before adding more. This gentle, patient process takes about 20 minutes and is what transforms the rice into creamy, luscious risotto full of comfort and body.
Step 6: Finish with Parmesan, Pesto, and Roasted Tomatoes
Once the rice is tender and creamy, stir in the grated Parmesan cheese and the basil pesto for an extra layer of indulgent flavor. Finally, gently fold in the roasted cherry tomatoes, allowing their juices to mingle without breaking them apart too much. The result is a rich, flavorful risotto teeming with freshness and color.
How to Serve Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
Garnishes
A few fresh basil leaves on top make the dish look like a work of art and add a bright herbal note. Serve with a drizzle of extra basil pesto to boost that luscious green flavor at the very end.
Side Dishes
This risotto pairs beautifully with a simple green salad dressed with a lemon vinaigrette or roasted vegetables like asparagus or zucchini to complement the fresh, summery flavors. Keep the sides light to let the risotto shine as the star of the meal.
Creative Ways to Present
For a dinner party, serve the risotto in shallow bowls garnished with microgreens or edible flowers for an elegant touch. You can also scoop it into individual ramekins and top with a sprinkle of Parmesan for a charming presentation that invites your guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days to maintain the best texture and flavor.
Freezing
While risotto can be frozen, it may slightly lose its creamy texture when thawed. If you must freeze it, place the cooled risotto in a freezer-safe container and consume within one month for optimal taste. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover risotto gently over low heat, adding a splash of vegetable broth or water to loosen the texture as needed. Stir frequently until warmed through to revive the creamy consistency. Avoid microwave reheating without added liquid to prevent drying out.
FAQs
Can I use other types of rice for this risotto?
Arborio rice is ideal because its high starch content creates the creamy texture risotto is known for. Using other rice types, like long-grain rice, won’t give the same silky result and may turn out dry or too firm.
Is it possible to make this recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and replace the Parmesan cheese with a vegan cheese or nutritional yeast for that cheesy flavor. The roasted tomatoes and basil pesto will still shine beautifully.
Can I prepare the cherry tomatoes ahead of time?
You can roast the cherry tomatoes a day in advance and keep them refrigerated. Just add them to the risotto right before serving to maintain their vibrant color and delicious texture.
What can I substitute for basil pesto if I don’t have any on hand?
If you don’t have basil pesto, you can make a quick substitute by blending fresh basil leaves, garlic, olive oil, nuts (like pine nuts or walnuts), and Parmesan cheese. Or simply omit it and add extra fresh herbs at the end for a lighter twist.
How do I know when the risotto is perfectly cooked?
Risotto should be creamy with the grains tender yet still slightly firm to the bite (al dente). The texture should be velvety and not runny, with a nice balance of chew and creaminess as you enjoy each spoonful.
Final Thoughts
It’s rare to find a dish as comforting and yet as vibrant as this Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe. Every time I make it, the kitchen fills with the most inviting aromas — it’s like comfort food and fresh garden flavors embraced perfectly on one plate. Whether you’re treating yourself on a weeknight or impressing friends with a cozy dinner, this risotto is a winner you’ll want to make over and over. Give it a try and fall in love with the magic of slow-cooked, herb-infused creaminess balanced by the brightness of roasted cherry tomatoes and fresh pesto.
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
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a creamy and flavorful Italian main course featuring blistered cherry tomatoes, aromatic thyme, and a fresh basil pesto finish. The Arborio rice is cooked slowly on the stovetop, absorbing warm vegetable broth and white wine, resulting in a rich and comforting dish perfect for a vegetarian dinner.
Ingredients
Roasted Cherry Tomatoes
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Risotto
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups vegetable broth, warmed
- ¼ cup grated Parmesan cheese
- 2 tablespoons basil pesto, plus more for serving
- Fresh basil leaves for garnish (optional)
Instructions
- Roast Cherry Tomatoes: Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, thyme, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes, or until blistered and slightly caramelized.
- Sauté Aromatics: While the tomatoes roast, heat the butter in a large saucepan over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute, releasing their fragrance.
- Toast Rice: Add the Arborio rice to the pan and toast for about 2 minutes, stirring constantly to coat the grains with butter and to slightly brown them.
- Deglaze with Wine: Pour in the dry white wine and cook until it is mostly absorbed by the rice, enhancing the depth of flavor.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladleful at a time, stirring often and allowing each addition to be absorbed before adding the next. Continue this gradual process for approximately 20 minutes until the rice is tender and creamy.
- Finish Risotto: Stir in the grated Parmesan cheese and 2 tablespoons of basil pesto, blending all ingredients smoothly.
- Combine and Serve: Gently fold in the roasted cherry tomatoes, preserving their shape and texture. Serve the risotto warm, garnished with additional basil pesto and fresh basil leaves if desired.
Notes
- For a vegan version, substitute unsalted butter with vegan butter and omit the Parmesan cheese or use a plant-based alternative.
- If white wine is unavailable, replace it with an equal amount of vegetable broth plus 1 teaspoon of white wine vinegar or lemon juice to maintain acidity.
