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Home Ā» Food Ā» By Country or Region Ā» Western Europe Ā» Italy Ā» Roasted Tomato Risotto

Roasted Tomato Risotto

January 31, 2015 by Kimberly Killebrew Ā· 26 Comments

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Incorporating the fresh and vibrant flavor of roasted tomatoes and garlic with the wonderful texture and flavor of melted mozzarella, Parmesan and herbs, this Roasted Tomato Risotto is absolutely delicious!

tomato risotto recipe garlic herbs mozzarella cheese

Roasted Tomato Risotto Recipe

Risotto is a culinary art of its own. Ā In fact, you can find cookbooks dedicated exclusively to risotto recipes. Ā Risotto uses a special rice, most commonly arborio, and it cooks up into a deliciously creamy texture with the the perfect touch of chewiness. Risotto has a bit of an upscale image attached to it but it’s actually very simple to make. Ā It just requires a little patience (only 20 minutes or so) and following a particular method.Ā  And this Roasted Tomato Risotto recipe is well worth the patience!

This risotto incorporates the fresh and vibrant flavor of roasted tomatoes and garlic with the wonderful texture and flavor of melted mozzarella. Ā The tomatoes can be roasted ahead of time for convenience and the rest is finished in 30 minutes. Ā A simple yet elegant dish, this Roasted Tomato Risotto is perfect for a family meal, a couple’s night at home, or a dinner party.

Arborio is an Italian short-grain rice that is named after the town of Arborio where it is grown. Ā Because of its creamy-chewy consistency, it’s also a perfect choice for rice pudding. Ā Carnaroli, a medium-grained Italian rice that’s also grown in northern Italy, can also be used to make risotto, but it’s harder to find outside of Italy. Ā Carnaroli is considered the “king of Italian rices” and has a higher starch content than arborio, resulting in a luxuriously creamy texture with the perfect degree of chewiness.

tomato risotto recipe garlic herbs mozzarella cheese

Let’s get started!

Preheat the oven to 400 degrees F. Ā Place the tomatoes and garlic halves in a bowl, sprinkle with the sugar and a little salt and freshly ground black pepper, add the olive oil and toss to coat. Ā Spread the tomatoes and garlic out on a baking sheet and roast for about 40 minutes or until the skins have collapsed and are starting to brown.

roasting the tomatoes

Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender with the chicken broth and blend until smooth. Ā Place the tomato broth in a medium stock pot and heat until hot. Ā Keep it hot.

blend the tomatoes

Over medium-high heat, heat the olive oil and butter then add the onions and cook until soft and translucent, about 5-7 minutes. Ā Add the garlic and cook for another minute.

cook the onions

Add the arborio rice and seasonings and cook for another minute.

Roasted-Tomato-Risotto-prep-2

Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.

Roasted-Tomato-Risotto-prep-8

Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated.

Roasted-Tomato-Risotto-prep-3

Continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes).

Roasted-Tomato-Risotto-prep-4

The rice will begin to swell and become creamy in texture.

Roasted-Tomato-Risotto-prep-5

Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. Ā If the rice is too dry, stir in a little extra hot chicken/vegetable broth.

Roasted-Tomato-Risotto-prep-6

Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.

tomato risotto recipe garlic herbs mozzarella cheese

For more delicious risotto recipes be sure to try our:

  • Mushroom Risotto
  • Sweet Pea Risotto with Basil and Pancetta
  • Salmon Risotto with Preserved Lemon

 

Roasted Tomato Risotto

Kimberly Killebrew
Incorporating the fresh and vibrant flavor of roasted tomatoes and garlic with the wonderful texture and flavor of melted mozzarella, Parmesan and herbs, this Roasted Tomato Risotto is absolutely delicious!
Print Recipe
5 from 8 votes
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 1 pound fresh whole tomatoes , cut in half or leave whole if using cherry tomatoes PLUS 1/4 cup of sun-dried tomatoes packed in oil, drained and chopped (optional but highly recommended for added flavor)
  • 2 cloves garlic , peeled and halved
  • 1/2 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 or carnaroli rice
  • 1 1/2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dry white wine
  • 3 ounces cubed mozzarella
  • Freshly grated Parmesan for serving
  • Chopped fresh basil for serving

Instructions
 

  • 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.
  • Place the roasted tomatoes and garlic and the sun-dried tomatoes 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.
  • 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.
  • Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 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.
  • Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.
Keyword Tomato Risotto
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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26 Comments →

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26 Responses

  1. Aisha Jenkins says

    October 2, 2021 at 4:01 am

    Hi! I was wondering how many people this recipe serves? this looks amazing (:

    Reply
    • Kimberly @ The Daring Gourmet says

      October 2, 2021 at 7:49 pm

      Hi Aisha, this makes 4 servings. Happy cooking! :)

      Reply
  2. Neena says

    December 29, 2020 at 9:47 am

    Fantastic recipe – my son who hates tomatoes really enjoys this.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2020 at 1:29 pm

      Wonderful, Neena, thank you so much!

      Reply
  3. Ginny says

    November 21, 2020 at 8:05 am

    It was so nice the last time we made which was not too long ago that we are making it again tonight!!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 21, 2020 at 9:53 am

      Wonderful, Ginny, I’m so happy you enjoyed it, thank you!

      Reply
  4. Gestr says

    September 15, 2020 at 11:34 am

    I assume you put the rosemary in with the roasted tomatoes, but I don’t think the method clarifies that. Really delicious recipe though – nice job. Would have given 5/5 but browser wouldn’t let me rate it.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 16, 2020 at 8:10 am

      Hi Gestr, it’s in step 3 (“add the rice and seasonings”). I’m so glad you enjoyed the risotto, thanks so much for the feedback!

      Reply
      • Vivian Kritikos says

        October 4, 2020 at 5:32 pm

        Hi daring gourmet. I am making this recipe tonight however would like to ask, how and when do you use the sundried tomatoes?

        Reply
        • Kimberly @ The Daring Gourmet says

          October 6, 2020 at 6:22 pm

          Hi Vivian, sorry for the confusion – add them to the blender along with the roasted tomatoes.

          Reply
  5. Andrew says

    August 26, 2020 at 10:25 am

    Risotto is one of my favorite things to make, and eat! I’ve been making all different kinds for years. This is one of the best! Delicious.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 7, 2020 at 10:44 pm

      Thanks so much, Andrew, I’m happy you enjoyed it!

      Reply
  6. Beryl says

    July 13, 2020 at 3:25 pm

    Wow tried this tonight and
    my husband couldn’t stop saying this is really good, even had seconds. That’s success. Must say I’ve only just found the list of ingredients and had worked from the pictures. Been cooking for a
    A lifetime so got it pretty well right.
    Left out the cheese as a bit sensitive to it and it still tasted good. So served it with baked Hake.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 13, 2020 at 6:17 pm

      That’s a success indeed, Beryl, well done figuring out your own quantities and ratios just based on pictures!

      Reply
  7. Jeffrey Mccormick says

    October 22, 2018 at 4:22 pm

    Forgot to rate ā­ļøā­ļøā­ļøā­ļøā­ļø

    Reply
  8. Jeffrey Mccormick says

    October 22, 2018 at 4:20 pm

    Just made this – ā€œDeliciousā€

    WoW – Soooooo Good!!!

    Note: well worth sourcing Carnaroli rice / texture is far superior over Arborio (creamier and more substantial)

    Reply
    • Kimberly @ The Daring Gourmet says

      October 22, 2018 at 5:12 pm

      Awesome, Jeffrey, thanks so much for the feedback!

      Reply
  9. Amanda says

    August 7, 2018 at 4:08 pm

    This is incredible! I made it tonight and could eat the whole pot of risotto. I used a mix of barley and arborio rice, and homemade vegetable broth. I’m trying to eat more of an unprocessed diet, and it was great looking at this recipe and seeing that there really isn’t anything that’s processed (used wine from a local winery too, so I guess just the cheese!).

    Reply
    • Kimberly @ The Daring Gourmet says

      August 7, 2018 at 4:57 pm

      Fantastic, Amanda, I’m so glad to hear that, thank you for the feedback!

      Reply
  10. Alex says

    July 12, 2016 at 11:34 pm

    Thanks for the nice recipe. I have used it on my blog as well and have made a link to your blog – I like it a lot.

    br, Alex

    Reply
    • Kimberly @ The Daring Gourmet says

      July 13, 2016 at 9:21 pm

      Thank you, Alex, I’m happy you enjoyed it as much as we do!

      Reply
  11. Jodi says

    February 27, 2016 at 9:48 pm

    Yum!! Just made this for a vegetarian friend who has just had a baby, made a double batch so we had it for our dinner too. So glad cooking for a vegetarian (plus a glut of tomatoes in the garden) led me to this recipe, it will be a regular in our house from now on. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2016 at 9:53 pm

      That’s so great to hear, Jodi, thank you! We had a TON of tomatoes in our garden this past Summer as well and I made this recipe several times to help use them up :) Nothing beats using garden fresh. And you’re clearly in a very nice and sunny part of the world right now to be enjoying tomatoes from your garden. It’s drizzling rain here, I think I’ll come join you! :)

      Reply
  12. Deb says

    February 12, 2015 at 4:17 pm

    This risotto sounds delish, Ive been too nervous to try cooking a risotto before, but with an overabundance of tomatoes growing in our yard at the moment it’s a great time to try! Just wondering, in your pictures you use white wine but not in the ingredient list or instructions. So does it need it or not and if yes how much/what type? Im not a wine drinker so dont really know the difference. Thanks ☺

    Reply
    • Kimberly @ The Daring Gourmet says

      February 12, 2015 at 4:55 pm

      Hi Deb, go for it! I’m not a wine drinker either and so I’m far from an expert on the topic, but any dry white wine will work well (eg, chablis, chardonnay, sauvignon blanc). P.S. I sure wish I had an overabundance of homegrown tomatoes! :)

      Reply
    • Anonymous says

      April 7, 2018 at 4:47 pm

      I use a dry vermouth or even a brut champagne ($29.95) it comes out fabulous!

      Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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