Roasted Tomato Risotto
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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!
How to Make Tomato Risotto
Risotto is a culinary art of its own. In fact, you can find cookbooks dedicated exclusively to risotto recipes. 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. It just requires a little patience (only 20 minutes or so) and following a particular method. 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. The tomatoes can be roasted ahead of time for convenience and the rest is finished in 30 minutes. 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. Because of its creamy-chewy consistency, it’s also a perfect choice for rice pudding. 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. 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.
Roasted Tomato Risotto Recipe
Let’s get started!
Preheat the oven to 400 degrees F. 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. 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.
Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender with the chicken broth and blend until smooth. Place the tomato broth in a medium stock pot and heat until hot. Keep it hot.
Over medium-high heat, heat the olive oil and butter then add the onions and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
Add the arborio rice and seasonings and cook for another 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.
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.
Enjoy!
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Roasted Tomato Risotto
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 broth (vegetarian: use 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 (can substitute 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 mozzarella , cut into cubes
- 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.
Nutrition
Originally published on The Daring Gourmet January 31, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi Kimberley,
I will try this wonderful recipe the coming week. Hope I can make it the way you describe it. Will let you know if succesful ;-)
I hope you enjoy it, Hendrik, and I look forward to hearing your thoughts – happy cooking! :)
Hi! I was wondering how many people this recipe serves? this looks amazing (:
Hi Aisha, this makes 4 servings. Happy cooking! :)
Fantastic recipe – my son who hates tomatoes really enjoys this.
Wonderful, Neena, thank you so much!
It was so nice the last time we made which was not too long ago that we are making it again tonight!!
Wonderful, Ginny, I’m so happy you enjoyed it, thank you!
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.
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!
Hi daring gourmet. I am making this recipe tonight however would like to ask, how and when do you use the sundried tomatoes?
Hi Vivian, sorry for the confusion – add them to the blender along with the roasted tomatoes.
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.
Thanks so much, Andrew, I’m happy you enjoyed it!
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.
That’s a success indeed, Beryl, well done figuring out your own quantities and ratios just based on pictures!
Forgot to rate ⭐️⭐️⭐️⭐️⭐️
Just made this – “Delicious”
WoW – Soooooo Good!!!
Note: well worth sourcing Carnaroli rice / texture is far superior over Arborio (creamier and more substantial)
Awesome, Jeffrey, thanks so much for the feedback!
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!).
Fantastic, Amanda, I’m so glad to hear that, thank you for the feedback!
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
Thank you, Alex, I’m happy you enjoyed it as much as we do!
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!
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! :)
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 ☺
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! :)
I use a dry vermouth or even a brut champagne ($29.95) it comes out fabulous!