Roasted Tomato Risotto – creamy cheesy rice with roasted tomatoes, elevated with pizza sauce for an extra layer of rich tomato flavor, finished with a drizzle of balsamic vinegar and fresh basil leaves.
I love making risotto. It’s way easier to make that you may think and can take on many different flavors.
This Roasted Tomato Risotto has a silky, creamy texture and leans way into the tomato flavor. Enjoy as a side dish or add a protein (ideas below) and make it a main dish.
If you love risotto and have always wanted to make it at home, this is a great place to start. I’ll walk you through step by step and give my best tips including my almost-no-stirring method.
I was one of 30 food bloggers chosen to compete in the Don Pepino Blogger Recipe Challenge. This recipe is my entry – creating an innovatiave and unique recipe elevated by Don Pepino Pizza Sauce.
Why I love this recipe:
- Packed with delicious tomato and basil flavor in an easy, creamy rice dish.
- Pizza Sauce – an ingredient you may not have seen coming – that adds tons of rich flavor.
- Enjoy as a side dish or add a protein and make it a meal.
Ingredients needed to make Roasted Tomato Risotto:
Roasted Tomatoes:
- fresh cherry tomatoes
- extra virgin olive oil
- sea salt and black pepper
Risotto:
- extra virgin olive oil
- small shallot
- garlic cloves
- arborio rice
- dry white wine
- room temp chicken bone broth, stock or broth
- Don Pepino pizza sauce
- grated parmesan cheese
- butter
- sea salt and black pepper
- fresh basil leaves
How to make Roasted Tomato Risotto:
Preheat oven to 425 degrees. Add whole cherry tomatoes to a baking dish, drizzle with olive oil, salt and pepper. Stir to coat and bake 30-35 minutes or until they’re tender and starting to burst. Stir about halfway through cook time. Remove from the oven and set aside.
- Warm olive oil in a deep skillet or pot pot or dutch oven over medium heat. Add shallots, season with salt and black pepper and cook 2-3 minutes until tender. Pour in rice and gently toaste 2-3 minutes then add minced garlic and cook 1 more minute.
- Pour in wine stirring occasionally. Let it reduce then stir in pizza sauce.
- Add about 1 1/2 cups of broth stirring to blend. Cook over medium heat letting the rice absorb it before adding more until all broth has been added and rice is tender (al dente). If rice isn’t tender, add a little more broth or water and continue cooking a few more minutes.
- Dice half of the roasted tomatoes and stir into the risotto.
- Remove from the heat, add parmesan cheese and 1 tablespoon butter Adjust salt to taste.
- Garnish with remaining roasted tomatoes, a sprinkle of grated cheese and a few basil leaves. Eat right away.
Tips for making Risotto:
Storage and reheating:
Cool risotto completely then transfer leftovers to an airtight container. Store in the fridge up to 3 days. Reheat in the micro or stovetop in a pan. Add a splash of liquid as needed.
What to serve with Tomato Risotto:
Subs and variations:
- Swap chicken stock, vegetable broth or chicken broth for bone broth.
- Sub grape tomatoes for cherry.
- Add other fresh herbs like parsley or rosemary.
- Add extra veggies, like shredded zucchini (squeeze out extra moisture), prosciutto or even pepperoni.
- Stir in lemon zest for a little burst of citrus.
More ways to use pizza sauce:
Dip for this easy Focaccia Bread from pizza dough
Enjoy!
Did you make this recipe?
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Easy Roasted Tomato Risotto
Equipment
- shallow baking dish or baking sheet to roast tomatoes
- deep skillet, pot or dutch oven to cook the risotto
Ingredients
Roasted Tomatoes:
- 10 ounces cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Risotto:
- 1 tablespoon extra virgin olive oil
- 1 small shalllot finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine sauvignon blanc used
- 3 to 3 1/2 cups room temp chicken stock can use bone broth, chicken broth or veg stock
- 1 cup Don Pepino pizza sauce
- 1/2 cup grated parmesan cheese plus more for serving
- 1 tablespoon butter
- salt and black pepper to taste
- 1/4 cup fresh basil leaves thinly sliced
Instructions
- Preheat oven to 425 degrees. Add whole cherry tomatoes to a baking dish, drizzle with olive oil, salt and pepper. Stir to coat and bake 30-35 minutes or until they’re tender and starting to burst. Stir about halfway through cook time. Remove from the oven and set aside.
- While the tomatoes are roasting, add olive oil to a deep skillet, pot or dutch oven over medium heat. Once the oil is warm add shallots, season with salt and black pepper and cook 2-3 minutes until tender. Add rice and cook 2-3 minutes to gently toast (don’t let the rice brown – adjust heat as needed). Stir in minced garlic and cook 1 more minutes.
- Pour in wine stirring occasionally and letting it reduce and get absorbed by the rice then blend in the pizza sauce.
- Next stir in about 1 1/2 cups of stock. Continue to cook over medium heat letting the rice absorb liquid before adding more. Once all the broth has been added check to be sure the rice is tender. If not, add a little more broth or water and continue cooking until tender.
- Reduce heat to medium-low heat, dice half of the roasted tomatoes and blend into the risotto.
- Remove from heat, add parmesan cheese and 1 tablespoon butter. Taste and season with salt and black pepper.
- Ladle into shallow bowls, garnish with the rest of the roasted tomatoes and a sprinkle of grated cheese and a few basil leaves. Serve right away.
I love lamb…hubby not so much. The risotto would be a big hit with both of us! It sounds so good! Pinned. Have a great week.
I really love lamb too Mary. I hope you both enjoy the risotto! Let’s chat tomorrow ~ I have a great summer dessert coming up, a Triple Berry Crisp. Take care.
Creamy, tomato-y – this dish is a tomato and risotto lovers dream!