Something magical happens when you roast cherry tomatoes. They blister, sweeten, some of them burst, but the end result is always a tray full of bite sized flavour sensations. Creamy roasted cherry tomato risotto, is a luxurious simple risotto, topped with the beautiful roasted tomatoes, and finished with some fragrantly fresh basil. The perfect comforting summertime Italian combination.
Risotto
I find I need to be in the mood to cook a risotto. Whilst it’s not the most taxing of culinary dishes on the menu, it’s the time, care, and attention that is needed. Standing at the hob for around 25 minutes caressing the grains of rice as you stir to release their starch and create the unctuous bowl that is this classic Italian dish. And this creamy roasted cherry tomato risotto recipe is no exception.
Risotto is a dish with its roots firmly embedded in Northern Italy since the 14th century, with it becoming a strong staple by 16th century. Likely evolving from a rice-based soup recipe, the first known written recipe feature in a 19th century Milanese cookbook – hence the Risotto alla Milanese which is traditionally flavoured with saffron and served with osso buco.
Risotto makes great use of seasonal ingredients from mushroom, seafood, asparagus, butternut squash and in this case cherry tomatoes.
Choice of rice
You have a number of choices when picking a risotto rice, but they all stem from a family of short-grain, high starch varieties which give the risotto dish its signature creaminess. However, you cannot substitute long-grain rice (such as basmati) for a risotto rice. They all lack the starchiness required. If you only have long grain rice to hand then I’m afraid you’ll need to pick another recipe.
The most popular, and readily available, risotto rice is arguably Arborio (which I’ve used here) providing a creamy and slightly chewy texture when cooked. Another chef’s favourite is Carnaroli which is creamy but with a firmer bite. A traditional variety from Piedmont would be Maratelli. Whichever rice you choose from this family, you’re going to end up with the creaminess needed for a risotto dish.
Other risotto recipes
With countless flavour options, it’s a one-pot meal that can be served up in 30-45 minutes, and is a strong contender for the dinner table when you have a fridge full of seasonal vegetables.
Cherry tomatoes
Whilst we can normally find cherry tomatoes all year round in our shops, I wouldn’t advocate making this recipe in the winter or early spring. When you bite into a cherry tomato you want it to burst with sunshine packed sweetness, and you can only get this when they are in season. From salads, to slow-roasted dishes, from vibrant red to orange and even striped varieties, they bring a natural sweetness and colour to any dish.
Growing cherry tomatoes
Cherry tomatoes are great to grow in the garden in containers, beds, or any well-drained soil. With minimal space required, and not too much looking after, you’ll have a steady harvest throughout the summer. If you’re growing from seed you’ll need to start indoors during February – it’s always a joy in the dark and dreary month to start the process of growing these little beauties! They will need warmth and once you have seedlings with second leaves transplant them into pots (burying their stems slightly to build strength) and regularly water and keep in a warm sunny spot until you can guarantee there will not be a frost. Move outside in May into a sheltered, sunny position – they will need 6-8 hours of sunshine per day – water them little and often and stake them for support as they grow.
Varieties of tomatoes to grow
I normally plant a variety of shapes and sizes. From the large Beefsteak and Marmande, to the mid-sized normally high producers such as Alicante, Crimson Crush, Roma, Moneymaker, and then there are the small and sweet cherry tomatoes where I go for the likes of Tumbling Tom, or Sweet Success.
I have used Arborio rice in this recipe, however there are other risotto rice option – it’s a whole family of short-grain, high starch varieties. The most popular ones found in supermarkets being: Arborio and Carnaroli.
You can also roast the cherry tomatoes in an airfryer at 180° C for around 20 minutes, removing the drawer as you want to cook the tomatoes in their juices.
Risotto is a good excuse to open a bottle of wine, especially in our house. If you have any remaining in the bottle, it freezes very well and is great to have on hand for another recipe another day.
If making this non-vegetarian isn’t an issue for those eating it, you can totally make it with chicken stock (especially homemade which will bring more depth of flavour). Click here for easy chicken stock recipe using the leftover roast chicken.
Creamy Roasted Cherry Tomato Risotto
Ingredients
- 400 g cherry tomatoes
- 3 garlic cloves finely grated/crushed
- 3 tbsp olive oil
- ½ tsp sea salt
- black pepper
- 1 medium onion
- 1 stick of celery
- 250 g arborio rice
- 125 ml white wine
- 700 ml hot vegetable (or chicken) stock
- 25 g parmesan plus extra to serve
- 25 g mascarpone or creme fraiche
- 1 small handful of fresh basil to serve
Instructions
- Preheat the oven to 180 °C.
- On a large baking tray, scatter in the cherry tomatoes and sprinkle over 2 of the grated garlic cloves, add in some seasoning, and finally toss everything in 1 tbsp of the olive oil.
- Roast in the oven for 30 minutes.
- Finely dice the onion and the celery and add to a wide shallow pan along with the remaining 1 tbsp of the oil. Place over a medium heat and gently fry until soften for around 5 minutes. Add in the remaining clove of garlic.
- Place your hot stock in a saucepan, keep it simmering, and have close to hand.
- Stir through the risotto rice into the vegetable mix, I have used arborio for this recipe, until the grains of rice are coated in the oil and turning slightly translucent at the edges.
- Turn up the heat to medium-high, pour in the glass of white wine, and allow it to reduce and be absorbed into the rice whilst stirring. Reduce the heat back down to medium.
- You should now add the simmering stock to the dish one ladle at a time, stirring slowly and constantly. Keep doing this until all the stock is used up. The process should take around 25 minutes, but it’s not a science. The key here is not to rush it but to take time to allow the grains to slowly absorb the flavours in the liquid and in turn release the starch in the grains. Risotto is a well earned labour of love!
- After 30 minutes in the oven, remove the roasted cherry tomatoes and set aside.
- Once the risotto has absorbed the stock, gently stir in the finely grated parmesan cheese and the mascarpone or creme fraiche, and half of the juices from the tomato pan.
- Put around a third of the tomatoes to one side of the pan and lightly squish with a fork. Add the crushed portion of the tomatoes to the risotto dish, keeping the mostly whole tomatoes in reserve. Season the risotto with some freshly ground black pepper (I think there is already enough saltiness from the cheese, but this is up to your taste).
- To serve, spoon the risotto into 2 bowls, top with the remaining roasted cherry tomatoes, pouring over any remaining cooking juices from the tomato pan, and then sprinkle on the fresh basil leaves.
- Serve alongside some extra grated parmesan cheese if you wish.
Notes
- You can also roast the cherry tomatoes in an airfryer at 180° C for around 20 minutes, removing the drawer as you want to cook the tomatoes in their juices.
- Risotto can be an excuse to open a bottle of wine, or you can always freeze a leftover glass from a bottle that wasn’t quite finished as it freezes very well.
- I have used Arborio rice in this recipe, however there are other risotto rice option – it’s a whole family of short-grain, high starch varieties. The most popular ones found in supermarkets being: Arborio and Carnaroli.
- You can choose to make this non-vegetarian if you wish with chicken stock (especially homemade which will bring more depth of flavour). Click here for my homemade chicken stock recipe.
