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 drafted and published.

Creamy Arborio rice infused with basil pesto, roasted tomatoes, and Parmesan, finished with a splash of white wine for depth. This Italian rice and grain recipe (gluten-free), ready in about 65 minutes, blends Arborio rice and 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 "Add this recipe to your weekly plan" 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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