Name: Roasted Tomato Risotto
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 Servings
Ingredients: For the 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.

Oven-Dried Tomatoes

These slow-roasted tomatoes are gently oven-dried with garlic and herbs, creating deep, concentrated flavor perfect for pasta, risotto, sandwiches, and more.

Yield: 1 Cup
Prep Time: 10 minutes 10 min
Cook Time: 2 hours 2 hrs
Total Time: 2 hours 10 minutes 2 hrs 10 min

Ingredients

Instructions

Preheat your oven to 250 degrees and prepare a baking sheet with a light oiling.
Cut the tomatoes into quarters lengthwise (through the core). Carefully remove and discard the core, seeds and pulp.
Arrange the tomatoes cut side up on your baking sheet and drizzle with oil, then season with salt and sprinkle with sugar. Scatter the garlic and oregano over the tops of the tomatoes.
Bake on the center rack of your oven until they become wrinkled and deepen in color (about 2 to 2½ hours). Be sure to check them around 1½ hours and rotate the pan. Note: You can adjust the roasting time based on the size of your tomatoes. For example, if your romas are on the larger side, you may need to roast for a little longer. Keeping an eye on them while the cook is the best way to know when they are done.
When you are happy with the way they look, remove them from the oven. Your tomatoes are ready to use in your recipe! If you don’t plan to use them immediately, you can pack them into a sterilized jar with a tight-fitting lid and cover them with olive oil, making sure they are fully submerged. Refrigerate for up to 2 weeks.

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➝

Short grain rice 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.

The most common type of rice used in risotto is Arborio rice. It contains an extremely high level of starch. It's all that starch that makes the dish so creamy. 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.

If you’re feeling fancy (and feel like spending a little more money), look for Carnaroli rice. Like Arborio, it has very high starch content. Carnaroli is considered the premiere rice for risotto. It’s not easy to find unless you are in Italy or an Italian market—but if you do find some, stock up!

Rarest of all, there’s also Vialone Nano rice. This one is grown in the same region as the Prosecco grape. Hard to track down, grown in small crops, and usually only found in Italy, this one is really special if you can get it.

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

If you somehow end up with leftovers, don't let them go to waste. Cold risotto is great for making crispy risotto cakes. Shape the chilled mixture into small patties, coat them lightly with breadcrumbs if you like, and fry them up in a skillet until they’re golden brown on both sides. Add a fried egg and enjoy them for breakfast, or serve as an appetizer before dinner. No one will mind that the rice was made the day before!

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➝