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0 from 21 votes

Roasted Tomato Risotto

Incorporating the fresh and vibrant flavor of roasted tomatoes and garlic with the wonderful texture and flavor of melted mozzarella, Parmesan and herbs, this Roasted Tomato Risotto is absolutely delicious!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 442 kcal
Course: Side Dish , Main Course
Cuisine: Italian

Ingredients

  • 1 pound fresh whole tomatoes , cut in half or leave whole if using cherry tomatoes PLUS 1/4 cup of sun-dried tomatoes packed in oil, drained and chopped (optional but highly recommended for added flavor)
  • 2 cloves garlic , peeled and halved
  • 1/2 teaspoon sugar
  • 2 tablespoons extra virgin olive oil
  • 3 cups chicken or vegetable broth
  • 1 small yellow onion , finely chopped
  • 1 clove garlic , minced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 cup Arborio or Carnaroli rice
  • 1 1/2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dry white wine
  • 3 ounces cubed mozzarella
  • Freshly grated parmesan for serving
  • chopped fresh basil for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
  2. Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
  3. Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
  4. Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
  5. Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.

Nutrition Information

Calories 442kcal (22%) Carbohydrates 51g (17%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 24mg (8%) Sodium 654mg (27%) Potassium 541mg (15%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1178IU (24%) Vitamin C 18mg (20%) Calcium 141mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 442

% Daily Value*

Calories 442kcal 22%
Carbohydrates 51g 17%
Protein 13g 26%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 24mg 8%
Sodium 654mg 27%
Potassium 541mg 12%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1178IU 24%
Vitamin C 18mg 20%
Calcium 141mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.