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
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
Nutrition
- Serving Size: about 1 ½ cups
- Calories: 380
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg
