Roasted Cherry Tomato and Garlic Risotto
Roasted Cherry Tomato and Garlic Risotto is a comforting Italian classic that brings together creamy Arborio rice, bursting cherry tomatoes, and sweet roasted garlic. This exquisite dish is perfect for cozy dinners or impressing guests with its rich flavors and vibrant colors. With simple ingredients and easy-to-follow steps, you can create a warm hug on a plate that will delight everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups cherry tomatoes
- 6 whole garlic cloves
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and add garlic cloves. Roast for 20–25 minutes until tomatoes burst.
- In a large pot over medium heat, melt olive oil and butter. Add Arborio rice and sauté for about 2 minutes until lightly toasted.
- Gradually pour in warm broth, stirring constantly until absorbed before adding more. Repeat until rice is creamy (about 18–20 minutes).
- Gently fold in roasted tomatoes and garlic, including their juices.
- Remove from heat, stir in Parmesan cheese, and adjust seasoning.
- Serve warm, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: For added richness, substitute some broth with white wine. To make it vegan, use nutritional yeast instead of Parmesan cheese. Experiment by adding spinach or protein options like chicken or shrimp.