Creamy, comforting and lush, this Roasted Tomato Risotto recipe is a perfect late summer/early autumn meal to share with those you love.
Whenever I speak at events, people ask me what my favorite thing to make is. It’s such a challenging question though. I love making Chicken Parm for my son because he adores it — and tells everyone who will listen that no one makes it better than me. And I love making dishes like my Teriyaki Salmon and Avocado Rice Bowls because I love how easy and flavorful they are. I also love making scones because they always surprise people — not at all dry like the ones you might have picked up at the deli once long ago. It’s even worse when the question is my favorite recipe of my own (it’s like picking children!).
But then there’s risotto, the complex, demanding dish that cannot be rushed. It’s different from the other foods I enjoy making because the process is long and requires patience. You have to slow down, focus and just … stir. It’s such a peaceful process. It’s one of the few things that forces me to stop multitasking (willingly, even!) and just be.
And I’ve found that other people love when I make risotto. Or, in other words, they love my risotto. And I love when people love my cooking.
Of course, I also love how intuitive cooking risotto is for me. The proportions of onion to rice to liquid are something I know by heart. I also know where I can get a little creative and what steps need to be honored every time. Plus there are so many ways to customize it. As I am making it, I wait for the sound to change. There’s a faint staccato sound the cooking arborio rice makes when it’s ready for more liquid. That last one? I’ve tried to teach others, but no one else seems to hear it the same way I do.
Have I sold you on making risotto yet? This Roasted Tomato Risotto recipe make a lovely late summer/early fall meal, when the cherry tomatoes are still ripe but the cool evening temperatures make it total comfort food season.
Ready to cook?
This recipe has two parts: The roasted tomatoes and the risotto. Cook them simultaneously.
For the tomatoes, you toss them with olive oil, salt and pepper and roast until they explode into a juicy sauce.
For the risotto, you start with a diced onion sautéing in olive oil. Once it’s softened (but not browning), add the arborio rice. Let it toast for a couple minutes and then stir in the white wine. Then comes the slow process of adding the vegetable stock little by little until it’s all incorporated. Finish it off by stirring in romano cheese and seasoning it with salt and pepper.
And then serve. Portion out the risotto, top with the tomatoes and their juices and enjoy. It’s creamy, vibrant and comforting — perfect for sharing with those you love.
Roasted Tomato Risotto
Creamy, comforting and lush, this Roasted Tomato Risotto is a perfect late summer/early autumn meal to share with those you love.
Ingredients
Roasted Tomatoes
- 4 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Risotto
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1/2 cup freshly grated romano cheese (or vegan equivilent)
- salt and pepper, to taste
To Serve
- 1/4 cup finely sliced fresh basil
Instructions
- Start with the tomatoes: Preheat the oven to 425 degrees Fahrenheit. In an oven-safe casserole dish, stir together the cherry tomatoes, olive oil and salt. Slide the casserole into the oven and roast for 35-40 minutes stirring once about halfway through.
- Meanwhile, start the risotto. Gather your ingredients. Heat a large Dutch oven or other similar pan over medium heat. Add the olive oil and let warm. Stir in the onions and cook, without disturbing, for about 6-7 minutes until they begin to get translucent. Stir and then cook for an additional 2-3 minutes. They should be softened, but not browned.
- Add the arborio rice to the pot and stir to combine. Cook for 2 minutes and then stir in the white wine. Cook, stirring occasionally, until it's absorbed into the rice — about 3-5 minutes.
- Add the vegetable stock a little at a time, stirring after each addition and allowing to absorb into the rice before adding more. Continue until all the stock has been added. Taste a grain of the rice at this point. It should be tender. If not, add a bit more liquid (such as stock or water).
- Stir in the romano cheese and season the risotto with salt and pepper. Taste and adjust seasonings as needed.
- Divide the risotto onto plates and top each with 1/4 of the roasted tomatoes (including the liquid!). Sprinkle with fresh basil and serve.