Vegan roasted cherry tomato risotto
This cherry tomato risotto is bursting with flavor! It is also easy to make and super creamy without adding any dairy to it. Such a great family weekday meal!any dairy.
Ingredients
- 500 gr cherry tomatoes
- 2-3 tbsp balsamic vinegar (to drizzle on the cherry tomatoes)
- 2 tsp oregano (to sprinkle on the cherry tomatoes)
- 3-4 tbsp olive oil (divided)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 250 gr arborio/ risotto rice
- 200 ml (dry) white wine
- 750 ml vegetable broth (homemade* or store bought)
- 1 bunch fresh thyme (divided)
- 1 bunch fresh rosemary
- 4 medium tomatoes (diced)
- ½ lemon (juice and zest)
- salt+pepper
Garnishing (all optional)
- 1-2 tbsp fresh thyme leaves
- 1-2 tbsp (homemade**) pesto
Instructions
- Preheat the oven to 360F/180C.
- Cut the bigger cherry tomatoes in half while leaving the small ones whole. Put them on a large baking sheet and drizzle them with 2 tbsp of olive oil and 2-3 tbsp of balsamic vinegar on the cherry tomatoes and sprinkle them with oregano, salt and pepper. Slide the baking sheet in the oven for 20-30 minutes.
- If you want to make your own pesto now is the time to do so. If not, continue with the next step.
- While the cherry tomatoes are still roasting in the oven, start making the risotto. Heat up 1-2 tbsp of olive oil in a dutch oven or soup pot and add the onions. Once they are translucent, add the garlic and move it around with a wooden spoon.
- Add the rice and stir until all the rice grains are well mix with the onion mixture. Pour the wine in and add the twigs of thyme and rosemary to the rice. Let it cook until most of the liquid is evaporated.
- Once all the wine is absorbed, slowly add the stock, one ladle-full at a time, and stir occasionally until fully absorbed before adding more. This will take about 20-30 minutes.
- Halfway through add the fresh tomatoes to the half cooked risotto. Keep on adding stock until the rice is tender.
- Once the rice is tender, remove the thyme and rosemary twigs. Add lemon zest, juice, salt and pepper to taste. And finally fold in 3/4 of the roasted cherry tomatoes.
- The risotto is ready now. All you have to do is divide it over plates, top it with the remaining roasted cherry tomatoes. And optionally with some (homemade peppermint**) pesto and fresh thyme leaves.
Notes
*homemade vegetable broth
**homemade peppermint pesto
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.