Roast Cherry Tomato and Thyme Risotto with Basil Pesto

Tomato season is here and as a tomato obsessive this is fantastic news. We have little cherry tomatoes popping up in the greenhouse and picking them to add to salads is just the best.


My roast tomato and thyme risotto with basil pesto really is a celebration of beautiful seasonal tomatoes.

With a fresh but rich and deep taste its packed with flavour.

The roast tomatoes stirred in at the end add the wow factor as they pop and ooze their roasted juices into the creamy risotto.


To add even more intense summery vibes I’ve added a generous drizzle of fresh basil pesto over the top. It’s so good!

To make the risotto creamier I stirred in some coconut yogurt – this is optional but adds a creamy contrast to the juicy tomatoes.


I hope you love this as much as I do.
Much love, Niki xxx

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

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Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

Roast tomatoes; 

  • 500g cherry tomatoes 
  • Splash olive oil 
  • Sea salt 

Risotto ingredients;

  • 250g aborio rice washed 
  • 2 tbsp olive oil
  • 2 onions chopped roughly
  • 4 cloves garlic sliced
  • 3 tbsp white wine
  • 750ml veg stock
  • 4 ripe tomatoes roughly chopped 
  • 8 Sun blush tomatoes in oil drained and roughly chopped
  • 4 tbsp nutritional yeast
  • Zest 1 lemon 
  • 1 tsp sea salt
  • 2 tbsp fresh thyme chopped 
  • Lots of Black pepper 
  • 2 tbsp coconut yogurt or cream

Pesto;

  • 30g Basil 
  • 50g Pine nuts 
  • 3 tbsp extra virgin olive 
  • Juice 1/2 lemon 
  • Pinch sea salt 
  • 3 tbsp nutritional yeast 
  • 50g water 

Toppings;  

  • 2 tbsp olive oil 
  • Big pinch salt
  • Fresh thyme
  • Toasted pinenuts
 

Directions

To cook the tomatoes;  
 
  1. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside 
To make the risotto;
 
  1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft. 
  2. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
     
  3. Add 1 cup at a time of stock at a time until all the liquid is absorbed. 
     
  4. Half way through add in the fresh tomatoes and and sundried tomatoes.
     
  5. Continue to add the veg stock.
     
  6. When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt  and nutritional yeast and stir to combine.
     
  7. Finally fold half the roast cherry tomatoes through the rice.
To make the pesto;
 
  1. Add all the ingredients to a food processor and blitz to combine.
To serve; 
 
  1. Top with the roast tomatoes, pesto, toasted pinenuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.

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4 Comments

  1. Anaïs on July 7, 2020 at 7:58 pm

    Hello,
    Is the nutritional yeast necessary ?
    I’m glutenfree and here in Belgium we don’t cook with it, so it’s difficult to find a GF version.
    What can I used instead? Or is it optionnal ?
    Thanks 🙂

    • Niki on July 8, 2020 at 10:41 am

      Hi Anais
      Its definitely optional. If you can find the GF option then great. But absolutely not necessary.
      Much love, Niki xxx

  2. Mimi on July 12, 2020 at 6:36 pm

    Best risotto I’ve ever made. Thank you

    • Niki on July 13, 2020 at 11:08 am

      Hi Mimi
      so happy to hear that!
      Love
      Niki xxx

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Recipe Tags: basil pesto risotto tomatoes

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