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Risotto With Roasted Tomatoes

Simple Risotto With Roasted Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 744Calories From Fat 22%
  • Fat 18g
  • Sat Fat 5g
  • Cholesterol 56mg
  • Sodium 1,437mg
  • Carbohydrate 99g
  • Fiber 4g
  • Sugar 4g
  • Protein 33g
What does this mean? See Nutrition 101 .

Quick Tip

Roasted Cherry Tomatoes
These tender and flavorful roasted tomatoes make an easy starter, served over toasted bread.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.