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
Scale
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.
