Risotto With Roasted Tomatoes

Photo by  Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 744 calories
    • Calories 22 calories from fat
    • Fat 18 g
    • Sat Fat 5 g
    • Cholesterol 56 mg
    • Sodium 1,437 mg
    • Protein 33 g
    • Carbohydrate 99 g
    • Sugar 4 g
    • Fiber 4 g


  1. Check 3cups (1 1/2 pints) grape or cherry tomatoes
  2. Check 2tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 2tablespoons unsalted butter
  5. Check 1 small onion, finely chopped
  6. Check 2cups Arborio rice
  7. Check 1cup dry white wine
  8. Check 4cups low-sodium vegetable or chicken broth
  9. Check 1cup grated Parmesan
  10. Check 2teaspoons fresh thyme leaves


  1. Heat oven to 350° F. Place the tomatoes in a single layer on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt.
  2. Roast until softened, about 35 minutes. Let cool for 10 minutes.
  3. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.
  4. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  5. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
  6. Remove from heat and stir in the Parmesan, ¼ teaspoon pepper, and 1 teaspoon salt. Stir in the tomatoes and thyme. Spoon into individual bowls.