Having fun at our local farmers’ market, I noticed the tomatoes were incredibly plump and full of flavor, so this roasted tomato risotto was all I could think of.

I have been wanting to remake one of my old recipes and have been craving risotto. So, it seems like the perfect time to use those gorgeous red and oh-so-fragrant fruits in my recipe for the best-roasted tomato risotto. If you are searching for more risotto recipes, check out Risotto Milanese or Butternut Squash Risotto.

Roasted Tomato Risotto

Recipe Overview: Roasted Tomato Risotto

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45minutes
  • Servings: 4 people
  • Cook Method: Oven-roasted tomatoes and stovetop risotto.
  • Flavor & Texture: Rich, savory, and slightly smoky with sweet roasted tomatoes, fresh herbs, Parmesan, and bacon folded into creamy, tender Arborio rice.
  • Difficulty: Easy to moderate. Risotto requires a little attention and gradual stirring, but the technique itself is simple and straightforward.
  • Why this Recipe? Roasting the tomatoes concentrates their natural sweetness before they are stirred into the creamy risotto, while bacon, white wine, Parmesan, and fresh herbs add layers of irresistible flavor. It is elegant enough for entertaining yet comforting enough for a family dinner.
Key Takeaways
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Roasting the ripe, fragrant tomatoes with garlic and fresh thyme enhances the dish’s savory flavor. Stirred into a risotto, they all melt into the arborio and blend perfectly together.

Finishing the dish with fresh parmesan cheese and a touch of cream gives it a luxuriously velvety texture. 

And? Let’s not forget the bacon. The smoky flavor of it is perfectly balanced by the wine. We cannot have risotto without wine, can we?

In this Article

A Note From Giangi

Flavorful – This tomato risotto has layers of flavor, from bright tomatoes and fresh thyme to rich bacon. It also has a pleasant acidity from the white wine.

Versatile: Roasted tomato risotto can be a savory side dish or a main course. You can also add protein like chicken or seafood to it to make it even heartier.

Customizable – You can substitute other herbs, use a different type of oil, or make your own creative changes.

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roasted tomato risotto

Key Ingredients

While the list is a little long, all of these ingredients are simple and easy to find at the grocery store.

Tomatoes – ripe (beefsteak or heirloom), halved and seeded.

Extra virgin olive oil

Thyme leaves – fresh would be preferred as they release all their natural oils during roasting.

Garlic – gives your tomatoes a fantastic flavor

Salt & Pepper – the only seasoning you will need.

Chicken stock – I like to use sodium-free chicken stock. Vegetable stock will work beautifully, too.

Bacon – cut into ¼-inch slivers.

Onion – minced. White and yellow onion will bring the flavor out better than Vidalia, which is sweeter and will bring more of sweetness to your risotto. High in starch released during cooking gives your risotto its creamy consistency.

Arborio rice – The only rice that is perfect for making risotto.

Dry white wine – I always use the wine that I will drink. I never compromise as the flavor will be change if you use a lesser-quality wine.

Heavy cream – gives it that velvety texture.

Parmigiano Reggiano – One of the key ingredients to make the best risotto. Bring also saltiness to your dish.

Basil – chiffonade cutting. Place every basil leaf one over the other, roll tightly and slice with a sharp knife.

Chives – minced they add a

Roasted tomato risotto

How to Make Roasted Tomato Risotto

  1. Place the halved tomatoes with their sliced sides down in the prepared pan or baking sheet. 
  2. Cover with olive oil before sprinkling with thyme, minced garlic, salt, and pepper.
  3. Place the pan in the preheated oven and roast until the tomatoes have softened significantly. 
  4. Remove the pan from the oven and allow the tomatoes to cool briefly.
  5. Once the tomatoes are safe to handle, slip off the skins and place them in a large bowl with the juices from the pan. 
  6. While the tomatoes continue to come to room temperature, begin simmering the stock in a large pot. 
  7. Meanwhile, heat the remaining oil in a large saucepan over medium heat before add,ing the bacon and cook until browned.
  8. Then, add onions and sauté until soft.
  9. Next, add the garlic and cook briefly before stirring in the rice. 
  10. Once the rice is coated, pour in the wine and stir constantly until the rice has soaked up most of the moisture. 
  11. Ladle some of the stock into the rice and continue stirring until absorbed. 
  12. Repeat the process, slowly lessening the amount of stock that is added each time until the rice mixture becomes creamy, though the grains should be firm. 
  13. Add the tomatoes to the risotto along with the cream and freshly grated Parmigiano. 
  14. Stir, season to taste, then add the basil and chives. 
  15. Serve the risotto immediately.

Giangi’s Pro Tips

Keep the stock warm. This is one of the most important steps when making risotto. Adding cold stock lowers the rice’s temperature and slows the cooking process.

Do not rinse the Arborio rice. You want to keep all that wonderful starch on the rice. It is what creates the naturally creamy texture that risotto is known for.

Save every drop of the roasted tomato juice. When you peel the tomatoes, add all the juices from the roasting pan along with them. There is so much concentrated flavor there, and you do not want to lose any of it.

Add the stock gradually. One ladle at a time is all you need. Allow the rice to absorb most of the liquid before adding the next ladle.

Use a dry white wine you enjoy drinking. The flavor becomes part of your risotto, so this is not the place for a wine you would not enjoy by the glass.

Taste before adding more salt. Bacon and Parmigiano Reggiano both bring saltiness to the dish, so wait until the end to make your final seasoning adjustment.

Keep the rice al dente. The risotto should be creamy and soft, but each grain of rice should still have a slight bite in the center.

Add the Parmigiano and cream at the end. Stir them in once the rice is cooked to create that rich, velvety finish without weighing down the risotto.

Serve immediately. Risotto waits for no one. It is at its creamiest and most luxurious the moment it comes off the stove, so have everyone ready at the table.

What to Serve With Roasted Tomato Risotto

Rock cod in ginger soy sauce is one of my favorite dishes to serve this risotto with. Or if you prefer chicken, you may want to try it with roasted chicken.

This risotto also pairs well with a rack of lamb, stuffed filet mignon, or pork chops with balsamic caramelized onions. Or, serve it as a main dish with an endive and avocado salad or vegetarian cobb salad. 

Variations 

  • Olives – Give the dish some Southern Italy flavor by adding some black olives.
  • Protein – Add chicken, beef, or pork. Or omit the cheese and add cooked shrimp to the risotto. 
  • Vegetarian – To make this risotto a vegetarian dish, omit the bacon and use vegetable broth.

Equipment needed to make roasted tomato risotto.

Cookie sheet – to roast the tomatoes, garlic and thyme

Bowl – to keep the roasted tomatoes once you removed the skin

Large saucepan – to warm up the chicken or vegetable stock

Large heavy bottomed saucepan – used to prepare your rice

Laddle – for your stock

Serving dish – for your finished risotto

Storage 

Risotto is always best eaten just after it is prepared, but you can store it and reheat it gently on the stovetop.

Refrigerator: Store this risotto in an airtight container for up to 3 days.

Freezer: While risotto may not maintain exactly the same consistency after freezing, you can store it for up to 3 months in the freezer in a resealable plastic bag or freezer-safe container.

Roasted Tomato Risotto FAQs

Can you use sun-dried tomatoes in risotto? 

You can use sundried tomatoes in risotto. They add rich, savory flavor to any risotto style you may make. 

Why are roasted tomatoes better? 

Roasting tomatoes helps to concentrate their flavor. They become rich and sweet and work well in so many dishes. 

What is the most eaten vegetable in the world? 

While tomatoes are technically fruits, they frequently top the charts for the number one vegetable consumed in the United States and worldwide.

Roasted Tomato Risotto

More Tomato Recipes You Will Love

If you tried this Roasted tomato Risotto or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

Roasted Tomato Risotto

5 from 3 votes
roasted tomato risotto
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Giangi Townsend
Savory and the perfect side dish to most poultry, meats, and seafood.
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Ingredients 

Instructions

  • Preheat the oven to 400F.
  • Put the tomatoes cut side down, in a small roasting pan or a cookie sheet. Drizzle with 1 tablespoon olive oil, scatter the thyme and garlic slices over them. Season generously with salt and pepper.
    Roast the tomatoes in the oven until softened and fragrant, approximately 12 to 15 minutes. Remove them from the oven and them aside to cool a bit. When they are cool enough to handle, remove the skins, they should slip off easily, and transfer the tomatoes to a bowl, alongside any juices that have accumulated in the pan. Set aside.
  • When the tomatoes are cooling, pour the chicken stock into a saucepan and bring it to a simmer. Keep the stock at a low simmer.
  • In a large heavy-bottomed saucepan heat the remaining 1 tablespoon oil over medium heat. Add the bacon and sauté until lightly browned 4 minutes. Add the onions and cook, stirring, until softened but not browned, 6 minutes.
    Add the minced garlic and cook until fragrant, approximately 2 more minutes. Add the rice and sauté until all the grains are coated and glossy. Add the wine and cook stirring until it is almost completely absorbed in 3 minutes.
  • Add about 1 cup of the simmering stock to the rice. Cook for about 2 minutes, stirring ofte until the stock is almost absorbed. Gradually add more stock, a cup at the time, stirring gently until it is absorbed by the rice before adding the next cup.
  • After about 15 minutes, begin testing the rice and adding the stock in smaller quantities. The rice should be firm yet cooked through in 18 to 20 minutes total. When the risotto is done, it will be creamy but still firm to the bite.
  • Stir the tomatoes into the risotto. Then stir in the cream and 1 cup of Parmigiano. Taste and season with salt and pepper to your liking. Stir for another minute then stir in the basil and chives.
  • Spoon the risotto into deep pasta bowls and serve with extra cheese on the side.

Equipment

Notes

Keep the stock warm. This is one of the most important steps when making risotto. Adding cold stock lowers the rice’s temperature and slows the cooking process.
Do not rinse the Arborio rice. You want to keep all that wonderful starch on the rice. It is what creates the naturally creamy texture that risotto is known for.
Save every drop of the roasted tomato juice. When you peel the tomatoes, add all the juices from the roasting pan along with them. There is so much concentrated flavor there, and you do not want to lose any of it.
Add the stock gradually. One ladle at a time is all you need. Allow the rice to absorb most of the liquid before adding the next ladle.
Use a dry white wine you enjoy drinking. The flavor becomes part of your risotto, so this is not the place for a wine you would not enjoy by the glass.
Taste before adding more salt. Bacon and Parmigiano Reggiano both bring saltiness to the dish, so wait until the end to make your final seasoning adjustment.
Keep the rice al dente. The risotto should be creamy and soft, but each grain of rice should still have a slight bite in the center.
Add the Parmigiano and cream at the end. Stir them in once the rice is cooked to create that rich, velvety finish without weighing down the risotto.
Serve immediately. Risotto waits for no one. It is at its creamiest and most luxurious the moment it comes off the stove, so have everyone ready at the table.

Nutrition

Calories: 950kcal | Carbohydrates: 117g | Protein: 32g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 1146mg | Potassium: 1153mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2530IU | Vitamin C: 37mg | Calcium: 357mg | Iron: 7mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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