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Roast Cherry Tomato & Thyme Risotto with Basil Pesto

Creamy arborio risotto finished with sweet roasted cherry tomatoes, fresh thyme, lemon zest, and a bright basil pesto. Comforting, restaurant-worthy, and weeknight-friendly—no wine needed.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side
Cuisine Italian
Servings 4 people
Calories 430 kcal

Ingredients
  

  • 1 lb cherry tomatoes (about 450–500 g)
  • 1 tbsp olive oil (for tomatoes)
  • 4 sprigs fresh thyme (for roasting)
  • sea salt, to taste (for tomatoes)
  • 2 tbsp olive oil (for risotto)
  • 1 1/4 cups arborio rice (about 250 g)
  • 2 cups finely chopped onion (or 2 small onions)
  • 4 cloves garlic, thinly sliced
  • 3 cups hot vegetable stock (750 ml), kept warm
  • 2 cups ripe tomatoes, chopped (about 4 medium)
  • 1/3 cup sun-blushed/sun-dried tomatoes, chopped
  • 2 tbsp fresh thyme leaves, chopped
  • 1 lemon, zested
  • 2 tbsp coconut yogurt or cream, optional
  • 1 tsp fine sea salt (adjust to taste)
  • black pepper, to taste
  • 2 cups fresh basil leaves, loosely packed (about 30 g)
  • 1/3 cup pine nuts (or walnuts), lightly toasted
  • 3 tbsp olive oil (for pesto)
  • 1 tbsp lemon juice
  • pinch of salt (for pesto)
  • 3 tbsp nutritional yeast or grated vegetarian hard cheese
  • 3 tbsp water, as needed to thin
  • 2 tbsp toasted pine nuts, for serving
  • extra fresh thyme leaves, for garnish
  • extra-virgin olive oil, for drizzling

Instructions
 

  • Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, thyme sprigs, and a pinch of sea salt on a lined baking sheet.
  • Roast 25–30 minutes until skins blister and tomatoes are soft and caramelized. Discard woody thyme stems and set tomatoes aside with their juices.
  • Meanwhile, keep vegetable stock hot in a small pot over low heat.
  • In a wide saucepan, warm 2 tbsp olive oil over medium heat. Add chopped onion and a pinch of salt; cook 8–10 minutes until soft and translucent. Stir in sliced garlic for 1 minute.
  • Add arborio rice and stir to coat. Toast 60–90 seconds until edges look slightly translucent.
  • Ladle in hot stock, about 1/2 cup at a time, stirring frequently and adding more when the pan is nearly dry. Maintain a gentle simmer.
  • About halfway through, stir in chopped fresh tomatoes and the chopped sun-blushed/sun-dried tomatoes. Continue adding stock and stirring until the rice is al dente and creamy, 18–20 minutes total.
  • Off the heat, fold in half of the roasted cherry tomatoes with their juices. Stir in lemon zest, chopped fresh thyme, optional coconut yogurt/cream, 1 tsp sea salt (to taste), and black pepper.
  • Make the pesto: Blend basil, toasted nuts, 3 tbsp olive oil, lemon juice, a pinch of salt, and nutritional yeast/vegetarian cheese, adding water a little at a time until smooth and spoonable. Adjust seasoning.
  • Serve risotto in warm bowls. Top with the remaining roasted tomatoes, a generous dollop of basil pesto, toasted pine nuts, extra thyme leaves, and a drizzle of olive oil.

Nutrition

Serving: 1peopleCalories: 430kcalCarbohydrates: 58gProtein: 9gFat: 17gSaturated Fat: 4gSodium: 650mgFiber: 3gSugar: 7g
Keyword basil pesto, easy risotto, tomato risotto, Vegetarian Dinner, weeknight risotto
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