Roasted Cherry Tomato Risotto

Total Time
28 min
8 min
15 min


olive oil cooking spray

1 spray(s)

fresh cherry tomato(es)

4 cup(s), (2 pints)

cooking spray

1 spray(s)

table salt

¾ tsp

black pepper

¼ tsp

balsamic vinegar

1 Tbsp

olive oil

4 tsp

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

dry buckwheat

1 cup(s), (groats)

canned chicken broth

3 cup(s), hot


¼ cup(s), chopped


  1. Preheat oven to 400°F. Spray large rimmed baking sheet with olive oil nonstick spray.
  2. Put cherry tomatoes on prepared baking sheet; lightly spray with nonstick spray. Sprinkle tomatoes with 1/4 teaspoon of salt and 1/8 teaspoon of pepper; toss to coat. Bake until tomatoes begin to burst, about 10 minutes. Add vinegar. With back of spoon or with potato masher, coarsely crush tomatoes.
  3. Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; cooking, stirring often, until softened, about 8 minutes. Stir in buckwheat groats until blended. Add broth, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; bring to boil. Reduce heat and simmer, stirring often, until buckwheat is tender, about 12 minutes. Remove pan from heat; stir in tomato mixture and basil.
  4. Per serving (1 1/2 cups)

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