Perennial Herb Risotto with Roasted Tomatoes
A creamy Italian-inspired risotto infused with rosemary, oregano, and roasted tomatoes for a robust flavor. This italian-inspired pasta (vegetarian) ready in about 70 minutes pairs arborio rice, roasted tomatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups arborio rice
- 1 cup (see notes) roasted tomatoes
- 4 cups vegetable broth
- 1/2 cup, grated Parmesan cheese
- 1 tbsp, chopped fresh rosemary
- 1 tsp, chopped fresh oregano
- 2 tbsp butter
- 1 small, diced shallots
- 1/2 cup white wine
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 cup cherry tomatoes with 1 tbsp olive oil and roast for 25-30 minutes until blistered and tender.
- Step 2: In a large pot, melt 2 tbsp butter over medium heat. Add 1 small diced shallot and sauté for 2-3 minutes until translucent.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 1-2 minutes until lightly toasted. Deglaze with 1/2 cup white wine, stirring until absorbed.
- Step 4: Begin adding 4 cups warm vegetable broth, one ladle at a time, stirring constantly until each portion is absorbed before adding more.
- Step 5: Once the rice is al dente, stir in 1 cup roasted tomatoes, 1/2 cup grated Parmesan, 1 tbsp chopped rosemary, 1 tsp chopped oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes.
- Step 6: Serve immediately, garnished with additional herbs.
Frequently asked questions
How long does Perennial Herb Risotto with Roasted Tomatoes take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Perennial Herb Risotto with Roasted Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Perennial Herb Risotto with Roasted Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Perennial Herb Risotto with Roasted Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Perennial Herb Risotto with Roasted Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
