Easy Roasted Tomato Risotto
Roasted Tomato Risotto - creamy risotto with roasted tomatoes, elevated with pizza sauce for an extra layer of rich tomato flavor. Finish with fresh basil leaves, extra parmesan cheese and (optional) a drizzle of balsamic vinegar.
Servings: 4
Calories:
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.
Notes
optional: drizzle balsamic glaze over finished risotto