If you are craving a rich, comforting dish that bursts with fresh flavors, the Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe is the answer to your culinary wishes. This delightful Italian-inspired risotto comes alive with sweet, caramelized cherry tomatoes and fragrant thyme, melded into a creamy arborio rice base. Topped with vibrant basil pesto, each bite offers a perfect balance of earthy herbs, bright tomato sweetness, and indulgent creaminess that will have you savoring every spoonful like a cherished classic.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients—each with an important role in crafting the perfect harmony of taste, texture, and color in your risotto. Sourcing quality produce and pantry staples will truly elevate this dish.
- Cherry tomatoes, 1 pint: Halved and roasted to develop deep sweetness and a rich, caramelized flavor.
- Olive oil, 2 tablespoons total: One for roasting tomatoes and one for sautéing, adding fruity richness.
- Fresh thyme, 4 sprigs: Infuses the tomatoes with subtle, aromatic earthiness.
- Salt and black pepper: Essential for seasoning each component perfectly.
- Butter, 3 tablespoons total: Adds luxurious creaminess and helps cook the onions gently.
- Small onion, finely chopped: Provides a sweet and savory base for the risotto.
- Garlic cloves, 2 minced: Imparts a warm depth with every bite.
- Arborio rice, 1 cup: The star of any risotto, prized for its creamy texture and ability to absorb flavors.
- Dry white wine, 1/2 cup: Adds acidity and brightness, balancing the richness.
- Vegetable broth, 4 cups, warm: Slowly incorporated to cook the rice and develop creaminess.
- Grated Parmesan cheese, 1/2 cup: Builds flavor and adds a savory, nutty finish.
- Basil pesto, 1/4 cup: Brings vibrant herbal notes and a hint of garlic to the final dish.
- Fresh basil leaves (optional): For an elegant garnish that adds color and freshness.
How to Make Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 400°F (200°C). Spread the halved cherry tomatoes on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt, black pepper, and fresh thyme sprigs. Roast for around 20 to 25 minutes until they are soft, juicy, and slightly caramelized—this step intensifies their natural sweetness and adds depth to the risotto.
Step 2: Sauté the Aromatics
While the tomatoes roast, heat a tablespoon each of butter and olive oil in a large saucepan over medium heat. Toss in the finely chopped onion and cook gently for about 5 minutes until it becomes soft and translucent. Add the minced garlic and stir for a quick 30 seconds to release its aroma without browning it, setting the perfect flavor base for your risotto.
Step 3: Toast the Rice
Add the arborio rice to the pan, stirring constantly for 1 to 2 minutes until the edges of the grains appear translucent. Toasting the rice at this stage is crucial—it helps the grains maintain their texture while absorbing liquids gradually, ensuring that beautiful, creamy finish typical of a perfect risotto.
Step 4: Deglaze with White Wine
Pour in the dry white wine and stir continuously as it simmers. Allow the wine to reduce and absorb into the rice almost entirely; this adds a lovely tang that brightens the dish and balances the richness from the butter and cheese.
Step 5: Gradually Incorporate Broth
With the vegetable broth warmed and ready, start adding it one ladle at a time to the rice mixture. Stir continuously and wait for each addition to be nearly absorbed before adding more. This patient process should take about 18 to 20 minutes, and it is the magic behind risotto’s creamy yet al dente texture.
Step 6: Finish with Cheese, Butter, and Roasted Tomatoes
Once the rice is perfectly cooked, remove the pan from heat and stir in the Parmesan cheese and remaining butter for an indulgent richness. Then, gently fold in the caramelized cherry tomatoes, carefully distributing their juicy sweetness throughout the risotto without breaking them down entirely.
Step 7: Add Basil Pesto and Garnish
Serve the risotto piping hot, topped with a generous spoonful of fresh basil pesto. You can optionally scatter fresh basil leaves on each plate for a vibrant touch that complements the flavors beautifully.
How to Serve Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe
Garnishes
Fresh basil leaves or a sprinkle of extra Parmesan make wonderful garnishes. A light drizzle of good-quality olive oil can also add a glossy finish and enhance the aroma. These little touches turn a simple dish into an elegant presentation that delights both the eyes and palate.
Side Dishes
This risotto pairs beautifully with a crisp, lemon-dressed green salad or steamed seasonal vegetables for a well-rounded meal. A chilled glass of dry white wine also makes a perfect companion, accentuating the herbal and acidic notes of the dish.
Creative Ways to Present
Try serving this risotto in shallow bowls to allow the pesto and roasted tomatoes to shine visually. For a unique twist, dollop some pesto within the risotto before plating, creating a marbled effect. Alternatively, spoon the risotto into hollowed-out tomatoes or mini bell peppers for a delightful, rustic look.
Make Ahead and Storage
Storing Leftovers
You can store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Because risotto tends to thicken as it cools, it’s best to slightly undercook it initially if you plan to reheat later, to preserve its creamy texture.
Freezing
While risotto freezes well, especially without pesto mixed in, freezing may slightly change the texture of the rice. If you choose to freeze, place portions in sealed containers or heavy-duty freezer bags for up to 1 month. For best results, freeze separately from the pesto, adding it fresh upon reheating.
Reheating
Gently reheat leftover risotto on the stovetop over low heat, adding a splash of broth or water to loosen the grains. Stir continuously to restore creaminess. Add basil pesto fresh after reheating for that vibrant herbal punch.
FAQs
Can I use other herbs instead of thyme?
Absolutely! While thyme adds a lovely subtle earthiness, rosemary or oregano also pair well with roasted cherry tomatoes and can provide interesting flavor variations.
Is this recipe suitable for vegans?
To make the Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe vegan, omit the Parmesan and butter, or replace them with vegan alternatives. Use a dairy-free pesto to keep it entirely plant-based without sacrificing flavor.
Can I use a different type of rice?
Arborio rice is ideal due to its starch content and texture, but you can use other risotto rice varieties like Carnaroli or Vialone Nano for similarly creamy results. Avoid long-grain rice which won’t achieve the classic risotto texture.
What type of wine works best in this risotto?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or a crisp Chardonnay works beautifully to add acidity that balances the richness of the dish without overpowering it.
Can I prepare parts of the recipe ahead of time?
You can roast the cherry tomatoes and prepare the vegetable broth in advance to streamline cooking. However, for the best texture, cook and assemble the risotto fresh right before serving.
Final Thoughts
Sharing this Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe feels like giving you a warm hug on a plate. It’s a comforting, flavorful dish that’s surprisingly simple to make, perfect for impressing friends or treating yourself to something special. I can’t wait for you to try it and experience all the layers of freshly roasted tomatoes, fragrant thyme, and bright basil that make this risotto so unforgettable.
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 caramelized cherry tomatoes roasted with fresh thyme, tender arborio rice cooked to perfection, and rich basil pesto topping. Perfectly balanced with Parmesan cheese and a luscious buttery finish, this vegetarian dish combines fresh herbs and slow-simmered texture to deliver a comforting, elegant meal ideal for any occasion.
Ingredients
Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 sprigs fresh thyme
- Salt and black pepper to taste
Risotto
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter (for finishing)
To Serve
- 1/4 cup basil pesto
- Fresh basil leaves for garnish (optional)
Instructions
- Roast Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, black pepper, and fresh thyme sprigs. Roast in the oven for 20 to 25 minutes until the tomatoes are soft and slightly caramelized, which enhances their natural sweetness and adds depth of flavor.
- Sauté Aromatics: While the tomatoes roast, heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook for 5 minutes until it becomes soft and translucent, releasing a delicate sweetness. Add minced garlic and sauté for another 30 seconds until fragrant.
- Toast the Rice: Stir the arborio rice into the aromatic mixture and cook for 1 to 2 minutes, allowing the edges to become translucent. This step toasts the rice slightly and prepares it to absorb liquids evenly.
- Deglaze with Wine: Pour in the dry white wine and stir continuously. Cook until the wine is mostly absorbed by the rice, intensifying the flavor base of the risotto.
- Cook Risotto with Broth: Begin adding the warm vegetable broth one ladle at a time, stirring constantly. Allow each addition to be mostly absorbed before adding the next. This slow addition and stirring help release the rice’s starch to create a creamy texture. Continue this process for about 18 to 20 minutes until the rice is tender yet al dente.
- Finish the Risotto: Stir in the grated Parmesan cheese and the remaining 2 tablespoons of butter to enrich the risotto with creamy, savory goodness. Gently fold in the roasted cherry tomatoes, blending their sweetness and herby notes into the creamy rice.
- Serve: Spoon the risotto onto plates and add a generous dollop of basil pesto on top. Garnish with fresh basil leaves if desired for a fresh, vibrant finish that complements the dish beautifully.
Notes
- For a dairy-free version, omit the Parmesan cheese and butter, and substitute with a dairy-free pesto.
- You may stir the basil pesto directly into the risotto if preferred instead of serving it on top.
- This risotto pairs excellently with a crisp white wine or a fresh lemon-dressed salad for a light accompaniment.
