Roasted Tomato Risotto
2-3 servings
  • 300 g risotto rice (Arborio rice or other short grain rice)
  • 600 ml vegetable stock
  • 200 ml dry white wine (e.g. Pinot Grigio)
  • 300 g cherry tomatoes
  • 5-6 medium size tomatoes
  • 10 tbsp. olive oil
  • 10 fresh stalks of thyme
  • 6 garlic gloves
  • 2 shallots
  • 60 g feta cheese
  • salt and pepper
  1. Preheat oven to 200° C (convection).
  2. Halve medium size tomatoes and remove stem.
  3. Press garlic gloves slightly.
  4. Place tomato halves, cherry tomatoes, garlic gloves and thyme stalks in a ovenproof dish.
  5. Sprinkle with salt, add about 6 tbsp. olive oil and toss until everything is coated with olive oil evenly.
  6. Roast for about 30-35 minutes in the oven.
  7. Remove dish and turn off the oven.
  8. Peel garlic and remove thyme leaves from stalks. Blend garlic, thyme leaves and tomato halves.
  9. Peel, dice shallots finely and sauté in 4 tbsp. olive oil over medium heat.
  10. Add rice and continue sautèing until rice is slightly glassy.
  11. Add white wine and cook until the white wine is almost absorbed while stirring continuously.
  12. Add 200 ml of the stock and cook until the white wine is almost absorbed while stirring continuously.
  13. Place cherry tomatoes back in the turned off oven to keep them warm
  14. Add the rest of the stock (200 ml at a time) and repeat procedure.
  15. As soon as the stock is almost absorb add tomato puree.
  16. Continue stirring, and when all the liquid is almost absorbed season with salt and pepper to taste and remove from heat.
  17. Place the risotto on plates or bowls, top with the roasted cherry tomatoes, crumbled feta cheese and fresh thyme leaves and serve immediately.
Recipe by My blue teacup at