Roasted Cherry Tomatoes & Thyme Risotto with Basil Pesto
A velvety risotto infused with thyme, topped with sweet oven-roasted cherry tomatoes, and finished with fragrant basil pesto. This dish beautifully balances creaminess with bursts of tangy-sweet roasted tomato flavor.
⏱ Time
Prep: 10 minutes
Cook: 35 minutes
Total: ~45 minutes
Ingredients
For the Roasted Tomatoes
2 cups (300 g) cherry tomatoes, whole or halved
2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
1 tsp fresh thyme leaves (or ½ tsp dried)
For the Risotto
1 ½ cups (300 g) Arborio rice
1 tbsp olive oil
1 small onion or shallot, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried)
½ cup (120 ml) dry white wine (optional)
4 ½ cups (1.1 L) vegetable stock, kept warm
½ cup (50 g) freshly grated Parmesan cheese
Salt & pepper to taste
For the Basil Pesto (or use store-bought)
2 cups fresh basil leaves
¼ cup (30 g) pine nuts (or walnuts)
½ cup (120 ml) extra virgin olive oil
½ cup (50 g) Parmesan cheese, grated
2 cloves garlic
Salt to taste
Instructions
1. Roast the Cherry Tomatoes
1. Preheat oven to 200°C / 400°F.
2. Place cherry tomatoes on a baking tray. Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
3. Roast for 18–20 minutes until soft, slightly caramelized, and bursting with juices.
2. Make the Basil Pesto
1. In a blender or food processor, combine basil, pine nuts, Parmesan, garlic, and a pinch of salt.
2. Blend while drizzling in olive oil until smooth. Set aside.
3. Cook the Risotto
1. In a large skillet or saucepan, heat olive oil and butter over medium heat.
2. Add onion and cook until soft, about 3 minutes. Add garlic and thyme, cook 30 seconds.
3. Stir in Arborio rice, coating each grain in oil and butter. Cook for 1–2 minutes until edges are translucent.
4. Pour in wine and cook until absorbed.
5. Add warm vegetable stock one ladle at a time, stirring frequently, waiting for each addition to be absorbed before adding the next. This will take 18–20 minutes.
6. Stir in Parmesan, adjust salt and pepper.
4. Assemble
1. Spoon risotto onto plates.
2. Top with roasted cherry tomatoes and a generous swirl of basil pesto.
3. Garnish with extra thyme or basil leaves if desired.
Tips
Stir the risotto often but not constantly — you want creaminess without overworking the starch.
For extra richness, add 1–2 tbsp of mascarpone cheese at the end.
Roast a few garlic cloves with the tomatoes for deeper flavor.
Nutrition information
Calories: ~480 kcal
Protein: 13 g
Carbs: 55 g
Fat: 23 g
Fiber: 3 g