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Garlic and Roasted Tomato Risotto

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“This recipe is by Alison Roberts and was in AGT. You can use parsley if you don't have fresh basil.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 180°C.
  2. Line a baking tray with non-stick baking paper.
  3. Place the cherry tomato halves in a single layer on lined tray.
  4. Place garlic on tray.
  5. Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
  6. Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
  7. Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
  8. Set aside.
  9. Bring the stock just to the boil in a saucepan.
  10. Reduce heat and hold the stock at a gentle simmer.
  11. Heat remaining oil in a medium heavy-based saucepan over medium heat.
  12. Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
  13. Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
  14. Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
  15. Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
  16. Cook until rice is tender yet firm to the bite and risotto is creamy.
  17. Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
  18. Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
  19. Taste and season with salt (if needed) and pepper.
  20. Add the tomatoes and fold through the rice gently.
  21. Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

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