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Roasted Tomato & White Bean Risotto

Name: Roasted Tomato & White Bean Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 500 g cherry tomatoes; 2 tbsp olive oil; 1 onion, finely diced; 2 garlic cloves; 300 g arborio rice; 1 litre hot vegetable stock; 400 g tin cannellini beans; 60 g vegetarian hard cheese; 1 tbsp balsamic vinegar; Fresh basil

Creamy tomato risotto with roasted cherry tomatoes and tender white beans.

Vegetarian Gluten-free (0 ratings)

Prep15 min

Cook40 min

Total55 min

Serves4

DifficultyMedium

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Creamy tomato risotto with roasted cherry tomatoes and tender white beans. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Roast tomatoes with 1 tbsp oil at 220°C for 20 minutes.
Soften onion in remaining oil; add garlic and rice.
Add hot stock a ladle at a time, stirring until absorbed before adding more.
After 18 minutes, fold in beans and roasted tomatoes.
Stir in cheese and balsamic; rest 2 minutes and add basil.

💡 VeggieTip notes

Keep stock hot for even cooking.
The rice should flow slowly when spooned.

Nutrition (per serving, approx.)

538kcal

21g protein

87g carbs

12g fat

11g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: risotto tomato white beans italian

Roasted Tomato & White Bean Risotto

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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