Roast Tomato and Pesto Risotto


Every Summer without fail, regardless of how many tomato plants we plant, we always have an excess, which I think is most likely the case with everyone who has ever grown tomatoes. For the past 2 years all of our tomato plants have self seeded and have been the Tommy Toe variety (cherry tomatoes), hence this recipe came about. Despite it being Autumn and tomato season pretty much over, todays tomatoes were courtesy of my Mother-in-law clearing out her veggies before a trip away.


The combination of tomato and basil has always been an amazing one, and pesto…pesto is delicious! As risotto can generally take at a good half hour or so of cooking, the great thing about this one is that the tomatoes can be roasted and the pesto be made earlier in the day, leaving just the stirring of the risotto at the busy end of the day.


The tomatoes need to be slow roasted, so allow some time for this, a good 45-60 minutes.


If you want to make a double batch and save some leftovers for the next day, it’s definitely worth it as the flavours of the pesto really deepen with some time.


The kids also enjoyed this one, once I actually convinced them to try it because is wasn’t ‘white risotto with pumpkin’! Once they actually tried it, I was told “Yummy Mum”.

Enjoy xx


Serves 4

  • 500g cherry tomatoes
  • 2 tbs extra virgin olive oil
  • 1 tbs balsamic vinegar
  • 2 leeks, finely slices
  • 2 cloves garlic, cruhsed
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups chicken or vegetable stock
  • 4 large broccoli florets, cut into small florets (optional)
  • 1 tbs pine nuts, toasted


  • 2 large handfuls of basil leaves
  • 1/3 cup pine nuts
  • 2 cloves garlic, crushed
  • 50g parmesan, grated
  • 2 tbs extra virgin olive oil


  1. To make the pesto, place the basil, pine nuts, garlic and parmesan into the food processor, process for~1 minute. With the motor running, add the olive oil and process until smooth. Set aside.
  2. Preheat the oven to 120°C and line a baking tray with baking paper.
  3. Slice the tomatoes in half, place onto baking tray and drizzle 1 tbs of olive oil and balsamic vinegar over the tomatoes, along with some salt and pepper and mix gently. Bake for 45-60 minutes.
  4. For the risotto, heat 1 tbs of oil in medium saucepan over medium heat. When hot, add leek and garlic and cook for 3-4 minutes until translucent.
  5. Add the rice and cook for 1-2 minutes. Add the wine and cook until almost absorbed.
  6. Add stock 1 cup at a time, allowing for it to be mostly absorbed before adding more. Repeat until all stock has been added and rice is tender and no longer crunchy. When adding the final cup of stock, add the broccoli as well.
  7. Meanwhile, toast the pine nuts in a small frypan until golden (2-3 minutes).
  8. Once the rice is cooked, turn off the heat and add the pesto. Stir through until well combined. Season as desired.
  9. Divide the risotto into 4 bowls and top with the roast tomatoes, pine nuts and extra basil leaves.

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