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
Scale
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.
