Roast tomato risotto
Creamy tomato risotto made with roasted cherry tomatoes, finished with butter, cheese, and fresh basil for a rich and comforting dish.
Updated : 17 March, 2026
Easy
About 20 min.
Ingredients
500 grams
Cherry tomatoes
1 tablespoon
Olive oil
1
Onion
2 clove
Garlic
150 grams
Round rice
25 grams
Tomato purée
600 milliliters
Vegetable broth
piece
Butter
30 grams
Parmesan
small handful
Basil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220°C / 200°C Fan / Gas 7 and line a baking tray with baking paper.
Step 2
Arrange the cherry tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast in the oven for 25 minutes, until the tomatoes become soft and jammy.
Step 3
While the tomatoes roast, heat the oil in a deep frying pan over medium heat. Add the onion and garlic and cook gently for about 5 minutes, until softened and fragrant.
Step 4
Stir in the rice and tomato purée and cook for 2 minutes, allowing the rice to absorb the flavours.
Step 5
Pour in a ladleful of stock and stir until it has been absorbed by the rice. Add another ladleful and continue stirring. Keep adding the stock one ladleful at a time, stirring constantly, until all the stock has been absorbed. The rice should be tender but still slightly firm in the centre.
Step 6
Remove the pan from the heat and beat in the butter and half of the cheese, stirring until the risotto becomes creamy.
Step 7
Gently fold in the roasted cherry tomatoes, then spoon the risotto into warm bowls. Finish with the remaining cheese and scatter over the fresh basil leaves before serving.
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