Garlic and Roasted Tomato Risotto
Indulge in the comforting elegance of Garlic and Roasted Tomato Risotto, a dish that masterfully blends creamy Arborio rice with the rich, caramelized sweetness of oven-roasted cherry tomatoes. Infused with layers of flavor from golden garlic, dry white wine, and freshly grated Parmesan cheese, this risotto is a hearty yet sophisticated meal perfect for weeknights or special occasions. Each spoonful is a harmonious balance of creamy texture and vibrant notes, elevated by a garnish of fresh basil for a fragrant finish. Whether you’re entertaining or craving gourmet comfort food, this recipe delivers on taste, aroma, and presentation. Ready in under an hour, it’s a show-stopping vegetarian centerpiece that will impress any guest!
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 5 cloves Garlic cloves
- 1.5 cups Arborio rice
- 4 cups Vegetable stock
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese (grated)
- 2 tablespoons Unsalted butter
- 0.25 cups Fresh basil leaves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and spread the cherry tomatoes evenly on it.
Drizzle 1 tablespoon of olive oil over the tomatoes and roast them in the preheated oven for 20-25 minutes, until they are slightly caramelized and bursting.
While the tomatoes are roasting, mince 3 garlic cloves and thinly slice the remaining 2 garlic cloves.
Heat the vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or wide saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sliced garlic to the skillet, cooking for 1-2 minutes until fragrant and slightly golden. Be careful not to burn the garlic.
Stir in the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the rice is slightly translucent around the edges.
Deglaze the pan by pouring in the white wine and stirring until almost all the liquid has evaporated.
Begin adding the warmed vegetable stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
Continue this process for 18-20 minutes, or until the rice is creamy and cooked to al dente texture.
Stir in the roasted tomatoes (along with their juices) and any browned bits left on the baking sheet.
Reduce the heat to low and fold in the grated Parmesan cheese and unsalted butter, stirring until they melt into the risotto.
Season with salt and black pepper, adjusting to taste.
Remove from heat and allow the risotto to rest for 2 minutes before serving.
Garnish with fresh basil leaves and serve hot.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 555 mg | 43% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
