Creamy Tomato Risotto with Roasted Garlic and Basil
Sweet cherry tomatoes and garlic are roasted until concentrated and lightly caramelized, then folded into creamy Arborio rice with fresh basil. White wine and lemon zest add brightness, while reserved roasted tomatoes create a colorful finish.
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Why You’ll Love This Recipe
Roasting intensifies the sweetness of ripe cherry tomatoes and mellows the garlic.
Arborio rice creates a naturally creamy texture without added cheese.
Fresh basil, white wine, and lemon zest keep the risotto bright and balanced.
The tomatoes and garlic can be roasted ahead to simplify final preparation.
Ingredients
For the Roasted Tomatoes
2 pints cherry or grape tomatoes, about 1½ pounds, halved
4 garlic cloves, peeled
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
For the Risotto
5 cups salt-free vegetable or chicken broth, plus more as needed
1 tablespoon olive oil
1 tablespoon unsalted butter, divided
1 large shallot, finely chopped
1½ cups Arborio rice
½ cup dry white wine
½ teaspoon freshly ground black pepper
½ cup loosely packed fresh basil leaves, thinly sliced and divided
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice, optional
Equipment
Large rimmed baking sheet
Medium saucepan
Large, wide saucepan or deep skillet
Wooden spoon or silicone spatula
Instructions
1. Roast the Tomatoes and Garlic
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Arrange the tomatoes and garlic cloves on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the black pepper. Toss gently to coat, then arrange the tomatoes cut-side up. Tuck the garlic cloves among the tomatoes to prevent them from browning too quickly.
Roast for 22–28 minutes, or until the tomatoes are softened and lightly caramelized and the garlic is tender.
Set aside approximately one-third of the tomatoes for serving. Transfer the remaining tomatoes, garlic, and any juices from the baking sheet to a bowl. Coarsely crush them with a fork.
2. Warm the Broth
While the tomatoes roast, bring the broth to a gentle simmer in a medium saucepan. Reduce the heat to low and keep it warm.
3. Begin the Risotto
Heat the olive oil and 1½ teaspoons of the butter in a large, wide saucepan or deep skillet over medium heat.
Add the shallot and cook for 3–4 minutes, stirring frequently, until softened but not browned.
Add the Arborio rice and stir until every grain is lightly coated. Cook for 1–2 minutes, stirring constantly, until the edges of the rice appear slightly translucent.
4. Add the Wine and Broth
Pour in the white wine and cook, stirring frequently, until it is almost completely absorbed.
Add about ¾ cup of the warm broth. Cook at a gentle simmer, stirring frequently, until most of the liquid is absorbed.
Continue adding the broth about ½ cup at a time, allowing each addition to become mostly absorbed before adding the next.
5. Add the Roasted Tomatoes
After the risotto has cooked for approximately 12 minutes, stir in the crushed roasted tomatoes, garlic, and their collected juices.
Add the black pepper and continue adding warm broth gradually. Cook for another 6–10 minutes, or until the rice is creamy and tender but retains a slight firmness at the center.
6. Finish and Serve
Remove the pan from the heat.
Stir in the remaining 1½ teaspoons butter, about three-quarters of the basil, and the lemon zest. Add the optional lemon juice for additional brightness.
If the risotto is too thick, stir in a little more warm broth. The finished consistency should be creamy and gently flowing rather than stiff.
Divide among shallow bowls. Top with the reserved roasted tomatoes and remaining basil. Serve immediately.
Cook’s Notes
Choose ripe cherry or grape tomatoes with firm skins. Tuck the garlic among the tomatoes and coat it well with oil to keep it from browning too quickly.
Keep the broth warm and add it gradually so the rice cooks evenly and releases its starch.
For an alcohol-free version, replace the wine with additional salt-free broth and add the optional lemon juice.
The risotto is intentionally cheese-free. It will continue to thicken after leaving the heat, so serve it promptly.
Make Ahead
The tomatoes and garlic can be roasted up to 2 days ahead and refrigerated with their juices in an airtight container. Risotto has its best texture when prepared immediately before serving.
Storage
Refrigerate leftover risotto in an airtight container for up to 3 days. Reheat gently over low heat, adding salt-free broth or water a few tablespoons at a time to restore its creamy consistency. Freezing is not recommended.
Complete the Meal
Serve this risotto with our Orange, Fennel & Avocado Salad for a fresh, colorful late-summer meal.