Roasted Tomato Risotto & Burrata

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This roasted tomato risotto is super easy to make & tastes insanely good! Here, a rich risotto meets a creamy burrata for the ultimate midweek meal!

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roasted tomato risotto burrata

Risotto is one of those dishes that seems harder to make than it actually is. With a little bit of patience & some good quality ingredients, you’ll be making restaurant quality risotto in no time! Plus, in this recipe I’ll be sharing how to make the creamiest risotto ever…

Ingredients Used

Arborio Rice

When it comes to risotto rice you have two options. Arborio or Carnaroli. Both of these types of rice will make super creamy risotto & it is up to personal preference which one you choose to use. For this recipe, I’ve used Arborio rice as it is more commonly available but if you’d prefer to use Carnaroli then feel free. Keep in mind that Carnaroli takes slightly longer to cook than Arborio & absorbs more liquid.

Stock

For this recipe, I’ve used a chicken stock because it I find that it adds more flavour. If you would prefer to keep this dish vegetarian then feel free to use veg stock instead. The risotto will taste great either way!

White Wine

For the best risotto, we need to add a touch of acidity. In this recipe this comes in the form of white wine. We add this in before adding in the stock so that it has time to reduce slightly. It also deglazes the pan which adds extra flavour.

Tomatoes

The tomatoes in this risotto come in the form of roasted cherry tomatoes & tomato paste. The roasted tomatoes are cooked separately to the risotto & added in at the end. We leaving these whole to add some texture & a burst of sweetness to our risotto.
The paste on the other hand is used to deglaze, flavour & colour the risotto. This is what gives us the rich red colour & deep tomato flavour.

Parmesan

No risotto is complete without parmesan. This not only adds flavour & seasoning to the risotto but also creaminess. Feel free to use a different cheese if you would prefer. A Taleggio, Pecorino or even mozzarella would work well.

Butter

Butter is the secret ingredient when it comes to incredibly creamy risottos. Adding a generous amount at the end of the cooking gives the risotto a glossy finish & smooth creamy consistency.

Basil Oil

For a splash of colour & an intense basil flavour, we’re drizzling some homemade basil oil over our risotto, to serve. This is surprisingly easy to make & can be used for other dishes such as salad, cheeses & grilled fish.

Burrata

For an extra hit of cheesiness & to make our risotto even creamier, we are topping each serving with half a burrata. This cheese is similar to mozzarella but has an insanely creamy inside. For the best flavour, make sure to serve this at room temperature with plenty of salt & freshly cracked black pepper.

tomato risotto

How To Make A Roasted Tomato Risotto

The first step for a roasted tomato risotto would be the roasted tomatoes. To cook these we coat cherry tomatoes in confit garlic oil then roast with some fresh thyme until soft & jammy.

Cook Onions & Garlic

Now onto the risotto base. First, we gently fry diced onion in a large saucepan until soft. We are also adding in some fresh thyme for extra flavour. Next we stir in some grated garlic & cook for another 2-3 minutes.

Add Tomato Paste, Arborio Rice & White Wine

Once the onion & garlic has been cooked, we stir in some tomato paste, cook out slightly then stir in the Arborio rice, making sure that the rice is completely coated in tomato. Next, we pour in white wine then leave to reduce slightly.

Adding In Stock

Next, we need to reduce the heat to low then keep adding in warm chicken stock, a ladle full at a time until it has all been absorbed & the rice is cooked al dente. At a low, gentle heat this will take around half an hour. Make sure to stir the risotto regularly.

To Finish

When the risotto is cooked, we can stir in the butter, grated parmesan & the roasted tomatoes from earlier. At this point, make sure to season the risotto generously with sea salt & freshly cracked pepper.

Once the cheese & butter has melted, take the risotto off the heat, cover the pan with a lid & leave to sit for a couple of minutes. This helps settle the starch which makes for a creamier risotto.

To finish, we transfer the risotto into two bowls & top with burrata & a drizzle of our basil oil.

The Secret To The Creamiest Risotto

The secret to the creamiest risotto comes down to a handful of things. We need to make sure that we are cooking the rice at the right temperature & cooking the rice for the right amount of time. We also need to be careful how often we stir the rice & to make sure that we add in a good amount of cheese & butter. Get all of these things right & your risottos will thank you!

How To Make Basil Oil

Making a basil infused oil is surprisingly easy! Simply place olive oil & fresh basil leaves into a saucepan & heat gently until it reaches a temperature of 82°c/180°f. This is then transferred into a jug blender & blitzed until smooth. Pass this through a sieve then leave to cool down & it’s ready to use.

Frequently Asked Questions

What rice should I use?

Either Arborio or Carnaroli. Arborio tends to cook quicker & absorbs less liquid than Carnaroli so keep this in mind.

Can I make this risotto in advance?

I’d recommend making & serving this risotto when you plan to eat it as this is when it’s best. If you have any leftover the best way to reheat is by warming it in a saucepan with a splash of stock, over a low heat.

Can this risotto be made without alcohol?

If you’d prefer to omit the white wine, use extra stock instead. To replace the acidity you can add a squeeze of lemon juice as well.

Equipment Used

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Roasted Tomato Risotto

A rich, roasted tomato risotto, topped with burrata & basil oil.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Servings: 2 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Jug Blender
  • Small Roasting Tin

Ingredients

Basil Oil

  • 25 g Fresh Basil Leaves
  • 150 g Olive Oil

Roasted Tomatoes

  • 120 g Cherry Tomatoes
  • 1 tbsp Confit Garlic Oil
  • 10 Sprigs Of Thyme

Risotto

  • 150 g Arborio Rice
  • 500 ml Chicken Stock Warmed In A Pan
  • 150 ml White Wine
  • 1 Large, White Onion
  • 4 Garlic Cloves
  • 1 tbsp Fresh Thyme Leaves
  • 1 tbsp Tomato Paste
  • 75 g Parmesan
  • 30 g Butter

To Serve

  • 1 Burrata At Room Temperature

Instructions

Basil Oil

  • Place the basil & oil into a small saucepan then place over a low heat. Warm gently until the oil reaches 82°c.
    Pour the contents of the pan into a jug blender, blitz until smooth then pass through a sieve. Set aside until needed.

Roasted Tomatoes

  • Preheat an oven to 200°c/180°c fan (390°f/355°f).
  • In a bowl, combine the cherry tomatoes, thyme & oil. Season with salt & pepper then transfer to a roasting tin. Cook in the preheated oven until the tomatoes are just starting to soften, roughly 10-15 minutes.
    Pick out the thyme then set aside the tomatoes whilst you make the risotto

Risotto

  • Pour two tablespoons of veg oil into a large saucepan & place over a medium heat.
    Finely dice the onion & add into the pan along with the thyme & a pinch of salt then cook until soft. Grate the garlic then stir into the onions & cook for another minute or so.
  • Next, stir in the tomato paste & cook out briefly.
  • Stir in the rice, making sure its all coated in tomato then fry for a further 2 minutes.
  • Add in the white wine & allow to reduce slightly.
  • Turn the heat down to low then take a ladle of warm stock & add into the risotto. Keep stirring, until the rice has absorbed all the stock then add in another ladleful.
  • Repeat this process until all the stock has been used & the rice is cooked al dente. This will take roughly half an hour.
    *If you run out of stock before the rice is cooked, use a splash of boiling water.
  • Give the risotto a good season with sea salt & freshly cracked black pepper then stir in the butter, parmesan & roasted tomatoes.
  • Once the cheese & butter have melted, give the risotto a taste to check the seasoning then remove from the heat. Cover the pan with a lid & leave to stand for a couple of minutes.
  • To serve, spoon the risotto into two bowls.
    Cut the burrata into 2 then place a half onto the top of each risotto. Season the cheese with salt & pepper then drizzle over some basil oil

Notes

To Cook In An Aga
Roast the tomatoes on the bottom set of runners in the roasting oven. Cook the risotto on the simmering plate.
I’ve used chicken stock in this recipe but if you’d prefer to make it vegetarian, veg stock can be used instead.
Burrata is best served at room temperature, so I’d recommend leaving it out of the fridge to warm up slightly whilst you make the risotto.
This recipe makes more basil oil than you will need. Any leftover oil can also be used to dress salads, fish dishes, etc

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