Real Italian Pesto Risotto with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy Arborio rice infused with basil pesto, roasted tomatoes, and Parmesan, finished with a splash of white wine for depth. This Italian-inspired rice and grain recipe (gluten-free), ready in about 65 minutes, blends Arborio rice, cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 30 min Cook: 35 min Serves 4 Italian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 pint halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until caramelized.
  2. Step 2: In a large skillet, sauté 1/2 cup minced garlic and 1/2 cup pine nuts in 2 tbsp olive oil over medium heat until golden. Add 2 cups fresh basil leaves, 1/2 cup grated Parmesan, and 1/2 tsp salt. Blend with a fork until a coarse pesto forms.
  3. Step 3: In a separate pot, bring 4 cups chicken stock to a simmer. Add 1 1/2 cups Arborio rice and stir until coated. Cook for 15 minutes, stirring frequently, until rice is tender but al dente.
  4. Step 4: Stir in the roasted tomatoes and pesto. Cook for 2-3 minutes until the risotto thickens. Finish with 1 tbsp white wine and a drizzle of olive oil.

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