How This Tomato & Roasted Mediterranean Vegetable Risotto Came to Life

Some evenings, I crave something rich and comforting but still bright with Mediterranean flavors. That’s when I turn to this Tomato & Roasted Mediterranean Vegetable Risotto. It’s creamy, cozy, and bursting with the sweetness of roasted tomatoes, peppers, zucchini, and a touch of garlic.

The first time I made it, I had a pan of leftover vegetables from dinner and a handful of arborio rice waiting to be used. I roasted a few roma tomatoes, stirred everything into a silky risotto base, and finished it with fresh basil and Parmesan. The result was a warm bowl of pure comfort that somehow still felt light and vibrant. Now, it’s one of my favorite risotto recipes to make any time I want to bring a little sunshine to my table.

Why You’ll Fall in Love with This Risotto

This risotto is the perfect marriage of creamy Italian comfort and rustic Mediterranean charm. The roasted vegetables deepen in flavor and color, and when they’re stirred into the tomato risotto, every spoonful tastes like a warm summer evening.

It’s one of those risotto recipes easy enough for a weeknight but impressive enough for guests. Plus, it’s endlessly versatile you can keep it vegetarian or pair it with grilled shrimp, chicken, or even scallops if you’re looking for scallops dinner ideas.

I love serving this dish alongside my artichoke dip or a fresh mini caprese skewers platter for a full Mediterranean-inspired meal.

Tomato & Roasted Mediterranean Vegetable Risotto

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• Author: danyrecipes
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Description

A creamy and colorful Tomato & Roasted Mediterranean Vegetable Risotto made with roasted tomatoes, peppers, and zucchini stirred into a velvety tomato-infused rice base.

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Ingredients

2 cups cherry or roma tomatoes; 1 red bell pepper; 1 zucchini; 1 red onion; 2 cloves garlic; 3 tbsp olive oil; salt and pepper; 1 cup arborio rice; 1 small shallot; ½ cup white wine; 4 cups broth; 2 tbsp tomato paste; ¼ cup Parmesan; 2 tbsp butter; fresh basil. Optional: pesto, roasted eggplant, feta.

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Instructions

1. Roast tomatoes, peppers, zucchini, onion, and garlic with olive oil at 400°F for 25 min. 2. In skillet, sauté shallot, add rice, then wine. 3. Gradually add warm broth, stirring until creamy. 4. Stir in tomato paste, butter, and Parmesan. 5. Fold in roasted veggies. 6. Garnish with basil and serve warm.

Notes

Add roasted tomato soup or sauce for richer flavor. Use coconut milk for a creamy twist. Great with shrimp or scallops for a seafood version.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 Bowl
• Calories: 420
• Sugar: 8
• Sodium: 540
• Fat: 16
• Saturated Fat: 5
• Unsaturated Fat: 100
• Trans Fat: 65
• Carbohydrates: 4
• Fiber: 12
• Protein: 20

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What You’ll Need to Make It

For the Roasted Vegetables

• 2 cups cherry or roma tomatoes, halved
• 1 red bell pepper, chopped
• 1 small zucchini, sliced
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Risotto Base

• 1 cup arborio rice
• 1 tablespoon olive oil
• 1 small shallot or onion, finely chopped
• ½ cup dry white wine (optional but lovely)
• 4 cups vegetable or chicken broth (kept warm)
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons tomato paste or fresh tomato sauce
• Fresh basil or parsley, for garnish

Optional Add-Ins

• A drizzle of roasted tomato sauce for extra flavor
• A spoon of pesto for richness
• Roasted eggplant or mushrooms for a deeper taste
• Crumbled feta instead of Parmesan for a Mediterranean twist

The beauty of this dish lies in the balance between creamy risotto and the roasted vegetables’ sweet, slightly smoky edges.

How I Make This Tomato & Roasted Mediterranean Vegetable Risotto

Step 1: Roast the Vegetables
I preheat my oven to 400°F and toss tomatoes, peppers, zucchini, onion, and garlic with olive oil, salt, and pepper. They roast for 20–25 minutes until caramelized and slightly blistered. The kitchen fills with that irresistible aroma of roasted tomato soup sweet, garlicky, and savory all at once.

Step 2: Start the Risotto
In a deep skillet, I heat olive oil and sauté the shallot until soft. I add the arborio rice, stirring for a minute to coat each grain. When it turns slightly translucent, I pour in the wine and let it simmer until absorbed.

Step 3: Add the Broth Gradually
Using a ladle, I add warm broth one scoop at a time, stirring constantly. This slow process helps the rice release its natural starches, creating that signature creamy texture that makes risotto recipes so comforting.

Step 4: Stir in the Tomato Goodness
Halfway through, I mix in tomato paste (or fresh tomato sauce) to give the risotto a beautiful rosy color and rich flavor. I keep adding broth and stirring until the rice is tender and creamy about 20 minutes total.

Step 5: Finish and Combine
Once the risotto is ready, I fold in the roasted vegetables, butter, and Parmesan. Everything comes together in a creamy, colorful bowl that feels as nourishing as it does luxurious.

Step 6: Garnish and Serve
A sprinkle of fresh basil and a final drizzle of olive oil finish it off perfectly. It’s a dish that pairs beautifully with grilled fish or even a light coconut rice recipe if you’re serving multiple sides.

My Favorite Ways to Make It Your Own

• Tomato Lovers’ Dream: Add a few spoonfuls of roasted tomato soup recipe into the risotto for deeper tomato flavor.
• Creamy Tomato Basil Soup Style: Stir in a splash of cream for a luscious, velvety finish.
• Spanish Rice Twist: Add smoked paprika and roasted corn for a hint of Spanish flair.
• With Seafood: Top it with seared scallops, shrimp, or grilled grouper for a restaurant-worthy seafood recipe.
• Coconut Cream Touch: Stir in a tablespoon of coconut milk near the end for a light, tropical note inspired by coconut rice.

This dish fits beautifully into a Mediterranean-inspired menu perfect with my prosciutto pasta or tomato basil soup with grilled cheese croutons.

My Final Thoughts from the Stove

This Tomato & Roasted Mediterranean Vegetable Risotto has everything I love about comfort food creamy, fragrant, and full of life. It’s the kind of dish that brings warmth to the table and reminds me why I adore cooking with fresh, seasonal ingredients.

Whether you make it as a meatless main or as a side for grilled seafood, it’s one of those best risotto recipes that never disappoints.

And when you’re in the mood for something simple but equally comforting, try my creamy chicken and potato soup or a batch of lemon truffles blondies for dessert you’ll have a meal that feels like pure comfort from start to finish.

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