Name: Roasted Tomato Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: For the Winter Risotto; 1 quart vegetable broth; 1 cup slow-roasted tomatoes, ¼ cup reserved; 2 tablespoons olive oil; 2 shallots, minced; 1 tablespoon minced garlic; 1 teaspoon dried thyme; 1½ cups risotto rice (arborio or carnaroli); ½ cup white wine; ¼ tsp fine salt; 1 tablespoon butter; ¼ cup cream; 2 tablespoons grated Parmesan; Grated Parmesan cheese; ¼ cup fresh basil leaves, julienned at serving; Fresh ground black pepper

Mains

Roasted Tomato Risotto

Author: Mary DiSomma

Cold winter days always have me craving a warm, hearty meal. If you ask me, something with a creamy, cheesy component is always the coziest choice. This parmesan and tomato risotto recipe hits all the marks. It’s the kind of dish that helps me slow down: standing at the stove, sipping a little wine, letting dinner come together one ladle at a time.

The ingredient that makes this recipe truly special is the slow-roasted tomatoes. Slow-roasting your tomatoes gives them a deep, sweet intensity that can completely transform a simple dish into something truly memorable. Try this creamy tomato risotto and you’ll see exactly what I mean. Serve it up with warm bread and butter, antipasto, or a simple green salad and a glass of white wine for a meal that feels special, but not too intimidating for a weeknight dinner.

Ingredient Tips

A roasted tomato risotto—instead of relying on canned tomatoes—has a deeper, sweeter flavor that complements the richness of cream and cheese. The roasted tomatoes add just the right amount of acidity and tang, and they pair beautifully with thyme and Parmesan. Make sure to get your tomatoes ready before you start cooking. You can grab my roasted tomato recipe at the link below.

Slow Roasted Oven-dried Tomatoes Recipe➝

It would make things easier if there was a good substitute for arborio rice—but there’s really not! This unique rice is what gives risotto al pomodoro its signature creaminess. It’s a short grain rice that releases its starch as it cooks, which is exactly what you need for a great risotto. Long-grain rice just won’t give you the same texture, no matter how much cooking and stirring you do.

Preparation + Preservation Tips

Please don’t ever rinse your arborio rice! Rinsing it will wash away the surface starch, and that starch is essential for a simple tomato risotto that’s silky, not soupy. You’ll add the rice straight into the pan and toast it with olive oil before adding your cooking liquid.

To achieve the best tomato risotto recipe results, you’ll need to stir a lot. Maybe not constantly, but definitely frequently. You’ll want to stay nearby and keep an eye on it while it cooks. Regular stirring helps the rice cook evenly and brings out the creamy consistency that makes this dish feel so luxurious.

The best way to tell when your risotto is done is to taste it. I have no complaints about that! The rice should be tender but still have a slight bite—al dente, just like pasta. Your finished risotto should slowly spread out on the plate, not hold its shape or run like soup.

If your risotto is too soupy, turn up the heat a notch and stir for another couple minutes to let some of the excess liquid evaporate. Keep in mind that risotto will continue to thicken up a little bit as it rests. The butter, cream, and Parmesan you add at the end will thicken it up slightly, too.

Just keep cooking! Add warm broth as necessary, a little at a time, and continue cooking. Risotto is actually pretty forgiving—just be patient and give the rice the time it needs.

Risotto is always best served fresh, but if you’re entertaining, you can cook it partially ahead of time. Cook it until it’s about 80% of the way done, then spread it out on a baking sheet to cool. When you’re ready to serve it, you’ll still need a little time: return it to the stove and finish cooking with hot broth, then add the butter, cream, and Parmesan. This is a great risotto recipe for entertaining when you want something comforting but impressive.

Extra Tips

These are some of my best rice dishes, from salads and soups to whole hearty meals. I’ve also included a few articles chock full of tips and tricks to help you make the perfect rice every time. I hope you enjoy!

Argentine Rice Pudding (Arroz con Leche)➝

Brussels Sprout, Wild Rice, and Cranberry Salad Recipe with a Maple Dijon Vinaigrette➝

Argentine Rice Pudding (Arroz con Leche)➝

Brussels Sprout, Wild Rice, and Cranberry Salad Recipe with a Maple Dijon Vinaigrette➝

Stuffed Acorn Squash with Wild Rice and Sweet Italian Sausage➝

Wild Mushroom Risotto with Shiitake, Crimini, and Oyster mushrooms➝