Spicy Roasted Tomato Basil Risotto

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 pints (about 680 g) cherry or grape tomatoes
• 5 tbsp olive oil, divided
• 4 + 2 garlic cloves, minced (divided)
• 1–2 tsp crushed red pepper flakes
• 1 small yellow onion, finely diced
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup dry white wine
• 5 cups vegetable or chicken broth, warmed
• 3 tbsp unsalted butter
• 2 tbsp tomato paste
• 3/4 cup (about 75 g) finely grated Parmesan cheese
• 1/3 cup heavy cream
• 1 packed cup fresh basil leaves, sliced
• 1 tbsp fresh lemon juice
• Kosher salt and black pepper

Do This

• 1) Roast tomatoes: Toss tomatoes with 3 tbsp olive oil, 4 minced garlic cloves, red pepper flakes, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until blistered and jammy.
• 2) Warm 5 cups broth in a small pot and keep at a bare simmer on low heat.
• 3) Start risotto: In a wide pot, heat 1 tbsp olive oil and 2 tbsp butter. Soften onion and 2 minced garlic cloves over medium heat. Stir in rice and toast 2–3 minutes.
• 4) Deglaze with wine and cook until absorbed. Stir in tomato paste, then add hot broth 1/2–3/4 cup at a time, stirring often, until rice is just al dente and creamy, 18–22 minutes.
• 5) Stir most of the roasted tomatoes into the risotto, reserving some for garnish. Add remaining 1 tbsp butter, Parmesan, heavy cream, basil, and lemon juice.
• 6) Season to taste with salt, pepper, and more red pepper flakes if desired. If too thick, loosen with a splash of hot broth.
• 7) Serve immediately, topped with reserved tomatoes, extra basil, and a drizzle of olive oil.

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Why You’ll Love This Recipe

• Cozy and comforting, with creamy risotto wrapped around sweet, spicy roasted tomatoes.
• Oven-roasted tomatoes add deep, concentrated flavor without extra fuss.
• Heat is adjustable: keep it gently warming or turn it into a full-on chili kick.
• Elegant enough for guests, simple enough for a weeknight with pantry staples.

Grocery List

• Produce: Cherry or grape tomatoes, yellow onion, garlic, fresh basil, lemon.
• Dairy: Unsalted butter, Parmesan cheese, heavy cream (optional but recommended).
• Pantry: Arborio rice, olive oil, vegetable or chicken broth, dry white wine, tomato paste, crushed red pepper flakes, kosher salt, black pepper, smoked paprika (optional).

Full Ingredients

Chili-Roasted Tomatoes

• 2 pints (about 680 g) cherry or grape tomatoes
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1–2 tsp crushed red pepper flakes (start with 1 tsp for medium heat)
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Risotto Base

• 5 cups vegetable or chicken broth (low-sodium preferred)
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced (about 1 cup)
• 2 garlic cloves, minced
• 1 1/2 cups (300 g) Arborio rice (or Carnaroli)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tbsp tomato paste
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Finishing & Garnish

• 3/4 cup (about 75 g) finely grated Parmesan cheese
• 1/3 cup heavy cream (or 1/4 cup for lighter, or omit for dairy-free)
• 1 packed cup fresh basil leaves, thinly sliced (plus extra for garnish)
• 1 tbsp fresh lemon juice
• Pinch of crushed red pepper flakes, for serving (optional)
• Extra virgin olive oil, for drizzling on top

Step-by-Step Instructions

Step 1: Roast the spicy tomatoes

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup, if you like.

Add the cherry or grape tomatoes to the pan. Drizzle with 3 tbsp olive oil, then add 4 minced garlic cloves, 1–2 tsp crushed red pepper flakes, smoked paprika (if using), 3/4 tsp kosher salt, and 1/4 tsp black pepper. Toss well so every tomato is coated with oil, garlic, and spices, then spread them out in a single layer.

Roast for 20–25 minutes, stirring once halfway through, until the tomatoes are collapsed, blistered, and swimming in their own garlicky, chili-infused juices. Set aside. You can reduce oven temperature or turn it off once they are done. Keep all the flavorful juices on the pan; you will add them to the risotto later.

Step 2: Warm the broth

While the tomatoes roast, pour 5 cups of vegetable or chicken broth into a small saucepan. Set it over low heat and bring it to a bare simmer. Keeping the broth warm (but not boiling) is key to making risotto cook evenly and stay creamy.

Keep a ladle nearby; you will be adding the broth to the rice gradually. If the broth ever starts to boil, turn the heat down to keep it just steaming gently.

Step 3: Sauté the aromatics and toast the rice

In a wide, heavy-bottomed pot or deep skillet, heat 1 tbsp olive oil and 2 tbsp of the butter over medium heat. Once the butter has melted and is just starting to foam, add the diced onion and a pinch of salt. Cook, stirring often, for 4–5 minutes, until the onion is soft and translucent but not browned.

Add the remaining 2 minced garlic cloves and cook for 30–60 seconds, just until fragrant.

Stir in the Arborio rice. Cook, stirring constantly, for 2–3 minutes. The grains should be well coated in the fat and start to look slightly translucent at the edges with a tiny white dot in the center. This toasting step builds flavor and helps the rice keep a pleasant bite.

Step 4: Deglaze with wine and bloom the tomato paste

Pour in the 1/2 cup dry white wine. Stir and scrape the bottom of the pot to loosen any stuck bits. Cook for 2–3 minutes, stirring frequently, until most of the wine has evaporated and the pot looks almost dry. You should smell a fragrant, slightly sweet aroma as the alcohol cooks off.

Add the 2 tbsp tomato paste and stir well to coat the rice and onions. Cook for 1–2 minutes more to “toast” the tomato paste slightly; it should darken in color and smell richer and more savory. Season with about 3/4 tsp kosher salt and 1/4 tsp black pepper.

Step 5: Gradually add the broth and build the creamy risotto

Begin adding the warm broth one ladle (about 1/2–3/4 cup) at a time. Stir frequently, allowing the rice to absorb most of the liquid before adding the next ladle. The heat should remain at a gentle simmer, not a hard boil.

Continue this process for 18–22 minutes. The rice grains will gradually plump up, and the liquid will thicken into a loose, creamy sauce. Taste a grain after about 18 minutes: it should be tender around the outside with a slight, pleasant firmness in the center (al dente). If it is still chalky, keep adding broth and stirring, a little at a time.

You may not need all the broth, or you may use it all and add a splash of hot water; the exact amount can vary. The finished risotto at this stage should be creamy and slightly loose, not stiff or dry.

Step 6: Fold in the roasted tomatoes, basil, and creamy finish

When the rice is just al dente and the mixture is creamy, turn the heat down to low. Add almost all of the roasted tomatoes and their juices to the pot, reserving a small handful for topping each bowl. Gently fold them into the risotto so they streak the rice with their juices but still leave some chunks of tomato intact.

Stir in the remaining 1 tbsp butter, the grated Parmesan, and the heavy cream. Add the sliced basil and 1 tbsp lemon juice. Stir gently until everything is well combined and the risotto looks glossy and luxuriously creamy, with vibrant red tomatoes and green basil throughout.

Taste and adjust seasoning: add more salt, black pepper, or an extra pinch of crushed red pepper flakes if you want a spicier kick.

Step 7: Adjust texture and serve hot

Risotto should be spoonable and slightly loose; it will thicken as it sits. If it seems too thick or stodgy, stir in a small ladle of hot broth until it relaxes into a soft, flowing consistency.

Ladle the risotto into warm shallow bowls. Top each portion with a few of the reserved roasted tomatoes, an extra sprinkle of Parmesan (if desired), more fresh basil, and a light drizzle of good olive oil. Serve immediately while it is hot and silky.

Pro Tips

• Keep it moving, but not frantically. Stirring often (every 30–60 seconds) helps release the rice’s starches and create creaminess, but you do not need to stir nonstop.
• Control the heat. If the liquid is boiling vigorously, the rice can cook unevenly and the bottom may scorch. Aim for a gentle, steady simmer.
• Adjust the spice level easily. Use 1 tsp crushed red pepper flakes for gentle warmth, 1 1/2 tsp for medium heat, and 2 tsp if you enjoy it quite spicy. You can always add more at the end.
• Add liquid at the end if needed. Risotto thickens quickly as it cools. If it sits for more than a few minutes, stir in a splash of hot broth before serving to bring back that flowing, creamy texture.
• Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents that do not melt as smoothly. Freshly grated Parmesan gives the best flavor and creaminess.

Variations

• Smoky ranch-style risotto: Increase smoked paprika to 1 tsp, use chicken broth, and finish with a small handful of crumbled crispy bacon or prosciutto on top for a smoky, hearty twist.
• Extra-cheesy comfort version: Stir in an additional 1/4 cup Parmesan and top each bowl with a torn piece of burrata or fresh mozzarella for an ultra-rich, stretchy finish.
• Light and bright version: Omit the heavy cream, add an extra tablespoon of lemon juice, and finish with a drizzle of extra virgin olive oil for a lighter, more citrusy profile.

Storage & Make-Ahead

Risotto is best served fresh, but leftovers can still be delicious. Cool the risotto completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, add a splash of water or broth and warm gently in a saucepan over low heat, stirring often, until creamy again. Adjust seasoning with extra salt, pepper, and a squeeze of lemon if needed. Roasted tomatoes can be made up to 1 day in advance; store them in their juices in the refrigerator and warm gently before folding into freshly made risotto.

Nutrition (per serving)

Approximate values per serving (1 of 4): about 560 calories; 26 g fat; 18 g saturated fat; 64 g carbohydrates; 3 g fiber; 6 g sugar; 15 g protein; 900 mg sodium (will vary based on broth, cheese, and salt used).