Fresh tomatoes are one of the best things about summer.
And yes, I’m still pregnant 😂 >>> So I totally wrote this 24 hours before my water broke…
So yeah, I’m no longer preggo!!! My water broke on Monday, August 26th at 5:20pm and Killian Thomas Brady (it’s a boy!!) was born at 1:48pm on Tuesday, August 27th! BEST DAY EVER. I know I’m biased but he’s definitely the cutest and best baby ever.
Still planning to post all about Mr. Killian’s nursery and birth story maybe? But today we’re here for roasted tomato risotto! YUM.
Like I said above, fresh tomatoes are one of the best things about summer. And even though it’s kind of starting to feel like fall up here in Michigan, it’s definitely still summer so there’s still time to get in more fresh tomatoes before pumpkin season.
This roasted tomato risotto recipe is super simple and only requires 10 ingredients (if you don’t count salt, pepper, and olive oil because those don’t really count). We start with fresh tomatoes and red bell peppers and roast them to perfection! Next, we take a standard risotto recipe and make it a little not standard by swapping out some of the vegetable stock for tomato puree. Finally, we mix it all together into a fabulous roasted tomato risotto topped with parm and fresh basil and we’ve got an amazing summer dinner just waiting to be devoured.
ROASTED TOMATO RISOTTO
Ingredients
- 2 pints cherry or grape tomatoes, halved
- 2 red bell peppers; seeded, cored, and diced
- 2 tbsp olive oil, divided
- healthy pinch salt and pepper
- 5 garlic cloves, minced
- 1 large sweet onion, diced
- 1 cup arborio (risotto) rice
- 1 tbsp balsamic vinegar
- 1 cup tomato puree
- 2 cups vegetable stock
- 2 oz fresh basil, minced
- shaved parmesan, to serve
Instructions
Preheat the oven to 350F. Line a baking sheet with parchment paper. Lay tomatoes and peppers out on prepared baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper then toss to coat. Roast veggies for about 30 minutes or until tomatoes are bursting.
- Meanwhile, heat remaining 1 tbsp of olive oil in a dutch oven or large pot over medium heat. Add garlic and onions then sauté for about 3-4 minutes or until onions are soft, stirring occasionally.
- Next, stir in the rice and balsamic vinegar then mix to coat. Combine tomato puree and vegetable stock in a large measuring cup. Add stock/puree mixture to the rice mixture, ½ cup at a time, allowing each amount to be absorbed by the rice before adding the next (about 3 minutes between each liquid addition).
- After about 20 minutes, all the liquid should be absorbed and the rice should be just cooked. At this point, stir in your roasted tomatoes and peppers plus a little extra vegetable stock, if needed, then cook for an additional 5 minutes, stirring occasionally.
- Remove from the heat and stir in the minced basil. Taste and season with extra salt and pepper, if needed. Divide risotto between bowls, top with parmesan, and enjoy!
Make sure to enjoy this recipe before summer disappears! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your roasted tomato risotto in action. Peace out, friends!
xx ab