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ROASTED TOMATO RISOTTO

Course Main Course
Cuisine Italian
Keyword dinner, italian, pasta, quick and easy, risotto, tomato, tomatoes, weeknight dinner
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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

  1. 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.

  2. 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.
  3. 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).
  4. 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.
  5. 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!