Roasted Tomato Risotto

4.93 from 13 votes

This fantastic dish is perfect for using up your leftover summer stock of tomatoes.

Course Main

Cuisine Italian

Diet Vegetarian

Keyword risotto, risotto recipes, tomato risotto

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 458

Add 1 tablespoon of the oil in a large pan over a medium heat.
Add the onion and cook for 5-7 mins until softened. Add the garlic and cook, stirring, for another minute.
Stir in the risotto rice, coating it in the onion mixture.
Add the vermouth or white wine stirring constantly, until the liquid has been absorbed.
Add the stock and Canned tomatoes. Cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
Meanwhile, heat oven to 400F/200C. Put the cherry tomatoes in a roasting pan, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
Add the herbs and plenty of seasoning to the risotto. Make sure the rice is completely cooked and the risotto is creamy, about 5 mins more.
Add the frozen peas and roasted tomatoes, and a splash of balsamic vinegar (if using). Stir to combine. Serve topped with grated Parmesan cheese.

Be careful not to overcook the rice or it will be soft and unpleasant to eat.
Cooking times may vary from different brands of rice so check your package instructions and adjust the cooking time accordingly.
Don’t have wine? Dry vermouth is a great substitute. I keep it on hand and often use it in recipes that call for white. It will keep in your fridge and it’s typically more affordable than white wine.
Add a splash of balsamic vinegar at the end for that sweet and sour touch.