If there’s a dish that captures the beauty of simple ingredients transformed into utter comfort, it’s this Roast Cherry Tomato and Thyme Risotto with Basil Pesto. Imagine soft, fluffy grains of rice filled with the sweet burst of blistered cherry tomatoes, layered with the earthy scent of fresh thyme, all finished in a creamy embrace and crowned with vibrant pesto. Each spoonful is cozy, deeply savory, and punctuated with pops of herbal freshness—a recipe you’ll want to make on repeat for family dinners or impressive date nights alike.

Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the elegance of this recipe—the ingredient list is straightforward yet packed with flavor. Each component plays a starring role, whether it’s adding texture, color, or the signature punch of herbal goodness. Here’s what you’ll need to bring Roast Cherry Tomato and Thyme Risotto with Basil Pesto to life:

Cherry tomatoes: Their natural sweetness intensifies in the oven, making every bite pop with juicy flavor.
Olive oil: Gives the tomatoes a silky glaze and infuses the risotto base with richness.
Salt: Essential for seasoning both the tomatoes and the risotto, drawing out maximum flavor.
Black pepper: Delivers a hint of warmth that contrasts perfectly with the creamy rice.
Fresh thyme leaves: These little leaves are the heart of the garden-fresh aroma in this dish.
Vegetable broth: A gentle base that keeps the risotto vegetarian and deeply savory—choose low sodium if you prefer.
Unsalted butter: Lends creaminess and a touch of indulgence to finish the risotto just right.
Onion: Sweet, mellow, and a classic start to any great risotto.
Garlic: Just two cloves are enough to perfume the rice with cozy, comforting notes.
Arborio rice: The traditional rice for risotto, prized for its creamy, starchy texture.
Dry white wine: Adds brightness and just the right tang, so don’t skip this ingredient!
Grated Parmesan cheese: Melts seamlessly into the risotto, bringing all the umami and saltiness you crave.
Basil pesto: The jewel on top—homemade or store-bought, it brings fresh, vibrant basil flavor to each serving.
Extra fresh thyme: For that final touch and a burst of color to garnish your masterpiece.

How to Make Roast Cherry Tomato and Thyme Risotto with Basil Pesto

Step 1: Roast the Cherry Tomatoes

Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle generously with salt, pepper, and fresh thyme. Roast them for 15 to 20 minutes, until the skins are blistered and the tomatoes collapse slightly. The roasting transforms them into flavor bombs of sweet, savory juiciness, and the thyme fills your kitchen with a heavenly aroma.

Step 2: Warm the Broth

While the tomatoes roast, pour your vegetable broth into a saucepan and set it over low heat. This step may seem simple, but keeping the broth hot ensures your risotto cooks evenly and absorbs flavor with each ladleful. Cold broth can “shock” the rice and slow down the creamy magic.

Step 3: Sauté the Aromatics

In a large skillet or wide saucepan, melt the butter and olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes, stirring often, until it softens and turns translucent. Stir in the garlic and let it cook just long enough to release its fragrance. This base lays down the sweet and savory backbone for your risotto.

Step 4: Toast the Rice

Pour in your arborio rice and toast it in the aromatics for 1 to 2 minutes. Stir constantly—the grains should become slightly transparent at the edges. Toasting the rice is a classic risotto secret, helping it maintain that perfect tender-bite texture from start to finish.

Step 5: Deglaze with White Wine

Add the dry white wine, scraping up any golden-brown bits from the pan. Let the wine bubble and mostly evaporate. This step adds brightness and balances the plush richness of the dish, while bringing out the nuttiness in the rice.

Step 6: Stir in the Broth Gradually

Start adding your hot broth, about ½ cup at a time. Stir frequently and let each addition absorb before pouring in the next. After about 18 to 20 minutes, the rice will be creamy and just tender. Don’t rush this step—gentle patience is what makes Roast Cherry Tomato and Thyme Risotto with Basil Pesto truly luscious!

Step 7: Finish with Cheese and Roasted Tomatoes

Once your risotto is creamy, reduce the heat to low and stir in the grated Parmesan. Then gently fold in those sweet roasted cherry tomatoes, letting all their juices soak into the rice. The tomatoes add color and little bursts of joy in every spoonful.

Step 8: Top with Basil Pesto and Serve

Spoon the risotto into bowls and top each serving with a generous scoop of basil pesto and extra fresh thyme. The pesto melts into the warm risotto, making every bite taste like pure summer comfort food—an absolute must for your weeknight or weekend repertoire.

How to Serve Roast Cherry Tomato and Thyme Risotto with Basil Pesto

Garnishes

For that final flourish, try a drizzle of extra olive oil, more grated Parmesan, and a scattering of fresh thyme leaves. If you’re feeling fancy, edible flowers or a few toasted pine nuts can elevate the plate for special occasions.

Side Dishes

This risotto is deeply satisfying on its own but shines alongside crisp green salads, roasted asparagus, or grilled chicken or fish. The vibrant flavors are ideal for cutting through rich mains, or as a stunning centerpiece in a vegetarian feast.

Creative Ways to Present

Ladle your risotto into shallow bowls and swirl pesto in abstract patterns, or mold it with a ring for a sophisticated dinner-party look. For extra whimsy, fill halved roasted bell peppers with the risotto for a portable, colorful presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Roast Cherry Tomato and Thyme Risotto with Basil Pesto can be cooled quickly, then stored in an airtight container in the fridge for up to three days. Cover tightly to maintain that lush texture and keep the flavors at their best.

Freezing

Risotto is best enjoyed fresh, but you can freeze it if needed. Spoon the cooled risotto into an airtight freezer-safe container for up to one month. The texture may soften slightly after thawing, but the deep, roasted flavors will still shine.

Reheating

Gently reheat on the stovetop with a splash of broth or water, stirring until creamy. Avoid microwaving if possible, as it can dry the rice. Add a touch more Parmesan or a swirl of butter to revive the shine and flavor just before serving.

FAQs

Can I make Roast Cherry Tomato and Thyme Risotto with Basil Pesto without wine?

Absolutely! Replace the wine with a splash of extra broth plus a squeeze of lemon juice for that same hint of brightness and acidity—no one will miss the wine.

What type Main Course

Arborio rice is the classic choice for risotto due to its high starch content and ability to yield a creamy, cohesive texture. Carnaroli or Vialone Nano are excellent, equally traditional options if you can find them.

How can I make this recipe vegan?

It’s easy to make this dish vegan: substitute plant-based butter and skip the Parmesan (or use a vegan parmesan alternative). Also, double-check that your pesto is dairy-free or whip up a batch at home!

Can I add other vegetables?

Definitely! Feel free to stir in sautéed zucchini, spinach, or peas for more color and nutrition. Just add them towards the end so they stay vibrant and tender.

Is Roast Cherry Tomato and Thyme Risotto with Basil Pesto gluten-free?

Yes, it’s naturally gluten-free as long as you use gluten-free vegetable broth and ensure your pesto contains no gluten ingredients.

Final Thoughts

This risotto really is a showstopper—comforting, luscious, and bursting with garden-fresh flavor. Don’t be surprised if Roast Cherry Tomato and Thyme Risotto with Basil Pesto becomes a new favorite at your table. Give it a try and let the simple beauty of these ingredients sweep you off your feet!

Roast Cherry Tomato and Thyme Risotto with Basil Pesto Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the rich flavors of this Roast Cherry Tomato and Thyme Risotto with Basil Pesto. This creamy and savory dish combines the sweetness of roasted cherry tomatoes, the earthiness of thyme, and the freshness of basil pesto, creating a delightful symphony of tastes in every bite.

Ingredients

Scale

Roasted Cherry Tomatoes:

1 pint cherry tomatoes
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon fresh thyme leaves

Risotto:

4 cups vegetable broth
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
½ cup dry white wine
½ cup grated Parmesan cheese
¼ cup basil pesto
Extra fresh thyme for garnish

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Instructions

Roast Cherry Tomatoes: Preheat the oven to 400°F (200°C). Roast cherry tomatoes with olive oil, salt, pepper, and thyme for 15–20 minutes.
Prepare Risotto: Heat vegetable broth. Cook onion in butter and olive oil. Add garlic and rice, then toast. Stir in wine and broth gradually until rice is creamy. Mix in Parmesan and roasted tomatoes.
Serve: Top risotto with basil pesto and fresh thyme.

Notes

For a creamier texture, consider adding a splash of cream or extra butter at the end.
This dish complements well with grilled chicken or fish for added protein.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Stovetop
Cuisine: Italian