Why You’ll Love This Recipe
This risotto features perfectly roasted cherry tomatoes that add a rich, caramelized sweetness balancing the creamy arborio rice. The fresh thyme infuses earthy notes, while the basil pesto adds a bright, aromatic finish. Easy to make and full of fresh flavors, it’s a crowd-pleaser for both weeknight dinners and special occasions.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup arborio rice
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, chopped
- ½ cup unsweetened white grape juice or apple juice
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- ¼ cup basil pesto (homemade or store-bought)
- Fresh basil leaves, for garnish
directions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roast the Tomatoes: Spread halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes until soft and caramelized.
- Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm for the risotto.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant.
- Toast the Rice: Add arborio rice, stirring for 2–3 minutes until slightly translucent.
- Add Juice: Pour in the unsweetened white grape juice or apple juice, stirring continuously until it is mostly absorbed.
- Add Broth Gradually: Add warm broth one ladle at a time, stirring constantly. Wait until liquid is mostly absorbed before adding more.
- Incorporate Thyme: After about 15–20 minutes, when rice is al dente and creamy, stir in chopped thyme.
- Finish With Parmesan: Remove from heat and stir in Parmesan cheese. Season with salt and pepper.
- Add Roasted Tomatoes: Gently fold in roasted tomatoes, reserving some for garnish.
- Serve with Pesto: Spoon risotto into bowls or plates, drizzle with basil pesto, and garnish with fresh basil leaves.
Servings and timing
This recipe yields about 4 servings.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 45–50 minutes
Variations
- Broth Choice: Use chicken broth for a richer flavor.
- Cheese Swap: Substitute Parmesan with Pecorino Romano for a sharper taste.
- Add Protein: Incorporate cooked shrimp, chicken, or tofu.
- Herb Alternatives: Use rosemary or oregano instead of thyme.
- Vegan Option: Use nutritional yeast instead of cheese and skip butter.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to maintain creaminess.
FAQs
Can I skip the white grape or apple juice?
Yes, you can substitute with extra broth or a splash of lemon juice for acidity.
How do I know when risotto is done?
Rice should be tender yet slightly firm (al dente) and creamy.
Can I use frozen cherry tomatoes?
Fresh tomatoes are preferred, but thawed frozen tomatoes can work in a pinch.
How do I clean fresh thyme?
Strip the leaves off the woody stems by running your fingers downward.
Can I make this dish ahead?
Risotto is best served fresh but can be reheated carefully.
What if I don’t have basil pesto?
Make a quick pesto with basil, olive oil, garlic, and nuts or omit altogether.
Can I freeze leftover risotto?
Freezing affects texture; fresh is best.
What sides pair well?
Serve with a simple salad or crusty bread.
How to make it vegan?
Use vegetable broth, skip cheese or use vegan cheese, and replace butter with olive oil.
Can I add other vegetables?
Yes, peas, asparagus, or mushrooms complement this dish beautifully.
Conclusion
Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a beautifully balanced and flavorful dish showcasing seasonal ingredients. Creamy, aromatic, and vibrant, it’s a wonderful recipe to brighten any meal and impress guests with minimal effort.
Roast Cherry Tomato and Thyme Risotto with Basil Pesto: An Incredible Ultimate Recipe
Roast Cherry Tomato and Thyme Risotto with Basil Pesto is a creamy, flavorful dish combining caramelized roasted cherry tomatoes, fragrant thyme, and fresh basil pesto for an elegant and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting, Sautéing, Simmering
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
1 cup arborio rice
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped
½ cup unsweetened white grape juice or apple juice
½ cup grated Parmesan cheese
Salt and pepper, to taste
¼ cup basil pesto (homemade or store-bought)
Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Spread cherry tomatoes on baking sheet, drizzle with olive oil, season with salt and pepper, and roast 20–25 minutes until caramelized.
- Heat vegetable broth in a saucepan over low heat; keep warm.
- Sauté onion and garlic in olive oil over medium heat until translucent.
- Add arborio rice and toast for 2–3 minutes.
- Pour in white grape or apple juice; stir until mostly absorbed.
- Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
- After 15–20 minutes, when rice is creamy and al dente, stir in thyme.
- Remove from heat and stir in Parmesan; season with salt and pepper.
- Fold in roasted tomatoes, reserving some for garnish.
- Spoon risotto into bowls, drizzle with basil pesto, and garnish with fresh basil leaves.
Notes
Use chicken broth for richer flavor.
Substitute Parmesan with Pecorino Romano.
Add cooked shrimp, chicken, or tofu for protein.
Swap thyme with rosemary or oregano.
Make vegan by using nutritional yeast and skipping butter.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 7g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
