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Roast Cherry Tomato and Thyme Risotto with Basil Pesto: An Incredible Ultimate Recipe

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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.

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

  1. Preheat oven to 375°F (190°C).
  2. Spread cherry tomatoes on baking sheet, drizzle with olive oil, season with salt and pepper, and roast 20–25 minutes until caramelized.
  3. Heat vegetable broth in a saucepan over low heat; keep warm.
  4. Sauté onion and garlic in olive oil over medium heat until translucent.
  5. Add arborio rice and toast for 2–3 minutes.
  6. Pour in white grape or apple juice; stir until mostly absorbed.
  7. Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
  8. After 15–20 minutes, when rice is creamy and al dente, stir in thyme.
  9. Remove from heat and stir in Parmesan; season with salt and pepper.
  10. Fold in roasted tomatoes, reserving some for garnish.
  11. 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

Find it online: https://chocolatecoveredamy.com/roast-cherry-tomato-and-thyme-risotto-with-basil-pesto/