Roasted Tomato Risotto

Roasted Tomato Risotto is a simple but luxurious meatless recipe that’s naturally gluten free and delicious. This easy Italian rice dish is an elegant side dish or light meal.

Roasted Summer Tomato Risotto

Roasted tomato risotto showcases the flavor of ripe tomatoes!

I have a weakness for tomatoes on the vine. I think we all do, that’s why they are coming up with varieties that stay attached to their stems longer. It gives us the illusion that we just went out to the back forty and snipped them for dinner. Some of my favorites are these ‘strawberry’ tomatoes. You can actually roast them right on the vine.

Small whole tomatoes are perfect for roasting.

Roasting intensifies the flavor of all veggies, and tomatoes are no exception. I like to roast smaller tomatoes whole; because you don’t cut them their juices stay (mostly) inside and the skins develop great flavor.

How to small whole tomatoes

  • Lay them out on a baking sheet and drizzle with a little olive oil, salt and pepper.
  • Roast them in a hot, 425-450F oven for about 20 to 25 minutes. Check their progress through your oven window.
  • You want to take your tomatoes just to the brink of charring. They’ll burst open and collapse, but if you let them go too far they’ll release all their precious juices into the oven instead of into your risotto

These strawberry tomatoes have great flavor, and they’re so pretty. You can spread the just roasted tomatoes onto some bruschetta, if you want to, but for this recipe you’ll puree them in a blender or food processor and get a rich tomato sauce. You’ll be able to see a few tantalizing specs of black char blended into the bright red giving you a hint of that wonderful fresh roasted flavor

Other risottos to try ~

5 from 1 vote

Minimal Monday: Roasted Tomato Risotto

Roasted Tomato Risotto is a simple but luxurious meatless meal that's naturally gluten free and delicious.
Course Main Course
Cuisine Italian
Cook Time 1 hour
Author Sue Moran


  • 1 lb strawberry or other small tomatoes (to make 1 cup puree)
  • 3 Tbsp olive oil, plus more for drizzling
  • 2 bay leaves
  • 1/2 large onion, finely chopped
  • 2 large or 3 medium shallots, minced
  • 1 1/2 cups arborio rice
  • 1/4 cup dry sherry, or white wine
  • 5 cups water, or water mixed with vegetable stock or chicken stock
  • 1/2 cup finely grated Parmesan cheese plus extra for garnish
  • a large handful of fresh basil leaves
  • salt and fresh cracked black pepper to taste


  • Preheat oven to 425F
  • Lay out the tomatoes on a baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast the tomatoes for 20-25 minutes, just until they start to burst and collapse.  Don't let them go too far or they will burn.  If your tomatoes are small, or your oven runs hot, this might take less time.
  • Puree the tomatoes in a blender or food processor until smooth.  You are going to want 1 cup of puree for this recipe.
  • Put the water, or stock and water in a saucepan on the stove and bring up to a simmer.  I like to add a couple of bay leaves to flavor the broth.
  • In a heavy bottomed pot heat 2 tablespoons of olive oil and saute the onion and shallot for about 10 minutes until translucent.  Stir often and don't let them brown.
  • Add another tablespoon of oil and add the rice, stirring to coat.  Stir the rice for a minute or so, and then add the sherry.  Stir and let the liquid evaporate.  It's going to smell wonderfully.
  • Add in the tomato puree, and cook for a minute or two until the liquid gets absorbed.
  • Add your hot broth, one ladle at a time, stirring to allow the liquid to be absorbed by the rice before going on to the next addition of broth.  I like to use a silicone spatula for this so you can scrape the bottom of the pot to prevent rice from sticking.  Do this over a medium heat, so that the pot is always at a low simmer.  Make sure your broth is at the same temperature.  The whole process should take about 35-40 minutes.
  • Taste the rice a couple of times near the end to test for doneness.  You want the rice to be tender, but not mushy.  I like a little bite to it, like al dente pasta.  Now's the time to add salt and fresh cracked black pepper to taste.
  • When you are satisfied that the rice is tender, take it off the heat and add in the cheese.  Stir well until it's completely incorporated.
  • Serve right away, garnished with the fresh basil and some extra cheese.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
Roasted Tomato Risotto pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Billie Szumiak
    October 20, 2020 at 12:01 pm

    How would you convert to instant pot?
    Thank you!

  • Reply
    Sarah Springer
    May 19, 2013 at 11:35 am

    This sounds fantastic, but you mention cheese at the end of the recipe, and there is no cheese in the ingredient list. What kind, and how much of this cheese, inquiring minds want to know…? Thank you!

  • Reply
    Carol | a cup of mascarpone
    May 17, 2013 at 7:03 pm

    I am in love with risotto…and this flavor looks heavenly with the roasted tomatoes. Lovely, Sue!

  • Reply
    shannon weber
    May 9, 2013 at 9:12 pm

    tomatoes? and you roast them? and then you put them into risotto? DONE.

  • Reply
    Paula @ Vintage Kitchen Notes
    May 8, 2013 at 9:01 pm

    There´s a simplicity and depth at the same time in roasted tomatoes, that make a dish so interesting. This is a wonderful risotto recipe Sue, to make all the time!

  • Reply
    Hungry Dog
    May 7, 2013 at 3:33 pm

    What a lovely idea–and such a pretty risotto!

  • Reply
    May 7, 2013 at 3:08 am

    I roast tomatoes all the time and have never put them in risotto. Well, that will change.

  • Reply
    Chris Scheuer
    May 6, 2013 at 7:46 pm

    Yummy Sue! Sometimes my local market will have special on these tomatoes for .99 per pound. I go crazy! Last week was one of those sales and I have a whole BIG bowl full of tomatoes. You’ve given me an inspiration for how to use them!

  • Reply
    belleau kitchen
    May 6, 2013 at 6:18 pm

    simply beautiful stuff… a little balsamic on the toms when you roast adds a fab sweetness and works really well in the risotto too… that top picture is sunshine captured on screen isn’t it?

  • Reply
    the gardener's cottage
    May 6, 2013 at 11:57 pm

    this sounds so delish. i’ve never thought to use tomatoes in a risotto. and i love roasted tomatoes so this will be so good.!!!!

    • Reply
      Sue/the view from great island
      May 8, 2013 at 3:53 am

      I make a lot of risotto, but also hadn’t used tomatoes before. It’s so nice to discover another vegetarian dish to mix up the rotation!

  • Reply
    May 6, 2013 at 11:23 pm

    This has to me made!!!!!!!!!! I seem to be obsessed with both roasted tomatoes and risotto.

  • Reply
    Mary Younkin
    May 6, 2013 at 11:21 pm

    I love your photos, Sue and the risotto sounds like the perfect use for those bite-size tomatoes!

  • Reply
    Tricia Buice
    May 6, 2013 at 4:12 pm

    Can’t wait for tomatoes from the vine! I often roast the small tomatoes and freeze them to enjoy later – yum! Lovely risotto. Happy Monday!

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