Roasted Tomato Risotto
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 pound fresh whole tomatoes (cut in half or leave whole if using cherry tomatoes) PLUS ¼ cup of sun-dried tomatoes packed in oil, drained and chopped (optional for added flavor)
  • 2 cloves garlic, peeled and halved
  • ½ teaspoon sugar
  • 2 tablespoons extra virgin olive oil
  • 3 cups chicken or vegetable broth
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 cup arborio rice or carnaroli rice (recommended)
  • 1½ teaspoons chopped fresh rosemary (or ¾ teaspoon dried)
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup dry white wine
  • 3 ounces cubed mozzarella
  • Freshly grated Parmesan for serving
  • Chopped fresh basil for serving
  1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
  2. Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
  3. Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
  4. Add about ¼ of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, ¼ cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
  5. Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.
Recipe by The Daring Gourmet at