Roasted Tomato Caprese Risotto

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

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A summery caprese risotto with roasted cherry tomatoes, mozzarella, balsamic and basil. Summer in a dish!

Ingredients:

Roasted Cherry Tomatoes:

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• Sea salt to taste

  
  

Roasted Tomato Caprese Risotto:

• 2 tbsp. extra virgin olive oil

• 1/2 yellow onion, chopped

• 1 cup Arborio rice

• 1 cup cherry tomatoes, quartered

• 1/4 cup white wine

• 4 cups vegetable broth

• 4 tbsp. butter

• 1 cup Parmigiano Reggiano, grated

• 1 cup Pecorino Romano, grated

• 4 oz. mini mozzarella (ciliegine)

• 1/4 cup basil chiffonade

• Balsamic glaze

• Salt & pepper to taste

  
  

Directions:

1. Preheat the oven to 400°F.

2. Add the cherry tomatoes to an oven‑safe dish. Drizzle with olive oil and salt. Roast for 30–40 minutes, then set aside.

3. Heat the vegetable broth in a medium pot and keep it at a low simmer.

4. In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes.

5. Stir in the Arborio rice and toast for about 3 minutes until the rice begins to turn golden.

6. Add the quartered tomatoes and stir. Toast until the tomatoes soften, about 5 minutes.

7. Deglaze with the wine and stir until it's mostly absorbed.

8. Slowly add the vegetable broth, 1–2 cups at a time, stirring continuously. Continue adding broth as needed until the rice is fully cooked.

9. Remove from heat and stir in the butter, Pecorino, and Parmigiano. Add salt to taste.

10. Plate and top with the roasted tomatoes, balsamic glaze, mozzarella and basil chiffonade.

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