Beef

Chicken

Soups

Desserts

Cooking made simple, delicious, and fun.

Breakfast

Appetizers & Snacks

Desserts

Dinner

Drinks

All Recipes

All the Latest

See all the latest

Featured On

About Lisa Recipe

Hey there! I’m Lisa, and I’m so excited you stopped by! So, here’s the deal — lisarecipe started in the middle of a kitchen disaster. Yep, you read that right. One day, I was trying to make a fancy dinner for my family, and it ended up being a total mess. The kitchen was chaos, and the recipe? Let’s just say it didn’t turn out like the picture.

About Lisa

Connect with me

Pinterest

Favorite Dinner Recipe

Dinner Recipes
Winter Risotto with Slow-Roasted Tomatoes, Thyme & Parmesan Cream This winter risotto is a rich, comforting dish that brings together creamy Arborio rice, sweet slow-roasted tomatoes, fragrant thyme, and a luscious Parmesan cream. Each spoonful is velvety and deeply flavorful, making it perfect for cozy evenings or an elegant dinner at home. Why You’ll Love This Recipe This risotto delivers restaurant-quality flavor with simple ingredients. The slow-roasted tomatoes add a natural sweetness and depth, while the thyme brings warmth and aroma. The Parmesan cream ties everything together into a silky, indulgent finish. It’s a satisfying dish that feels both hearty and refined, ideal for colder months. Ingredients (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the slow-roasted tomatoes 2 cups cherry tomatoes, halved 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 2 sprigs fresh thyme For the risotto 1 1/2 cups Arborio rice 4 cups warm vegetable or chicken broth 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons butter 2 tablespoons olive oil 1/2 cup dry white wine (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper For the Parmesan cream 1/2 cup heavy cream 3/4 cup grated Parmesan cheese Directions Preheat your oven to 140°C (285°F). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 1 1/2 to 2 hours until they are soft, slightly caramelized, and concentrated in flavor. In a saucepan, keep the broth warm over low heat. In a large pan, heat butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute. Add the Arborio rice and stir to coat it in the oil and butter. Toast for 1–2 minutes. Pour in the white wine, if using, and let it simmer until mostly absorbed. Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is tender but still slightly firm in the center. In a small saucepan, gently heat the heavy cream and stir in the Parmesan cheese until melted and smooth. Stir the Parmesan cream into the risotto until fully combined and creamy. Gently fold in the slow-roasted tomatoes, reserving a few for garnish. Taste and adjust seasoning if needed. Serve warm, topped with extra roasted tomatoes and fresh thyme. Servings and timing Serves 4 people Preparation time: 15 minutes Cooking time: 2 hours (including roasting) Active cooking time: 30 minutes Total time: about 2 hours 15 minutes Variations Add sautéed mushrooms for an earthy depth. Use spinach or kale for a pop of green and added nutrients. Swap Parmesan for pecorino for a sharper flavor. Add a touch of lemon zest for brightness. Include cooked chicken or shrimp for added protein. Storage/Reheating Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the texture. Avoid overheating, as risotto can become too thick. Stir frequently while reheating for best results. FAQs Can I use a different type of rice? Arborio rice is best, but Carnaroli or Vialone Nano are good alternatives. Why do I need to stir risotto frequently? Stirring helps release the starches, creating the creamy texture. Can I skip the wine? Yes, simply replace it with extra broth. How do I know when the risotto is done? The rice should be tender with a slight bite in the center and a creamy consistency. Can I make risotto ahead of time? It’s best fresh, but you can partially cook it and finish later. What makes the tomatoes special in this recipe? Slow-roasting intensifies their sweetness and flavor. Can I make this dish vegetarian? Yes, just use vegetable broth and ensure the cheese is vegetarian-friendly. Is it possible to make it lighter? You can reduce the cream or use a lighter alternative, though it may affect richness. Can I freeze risotto? Freezing is not recommended as it can alter the texture. What can I serve with this risotto? A simple salad or roasted vegetables pair beautifully. Conclusion Winter risotto with slow-roasted tomatoes, thyme, and Parmesan cream is a comforting and elegant dish that showcases the beauty of simple ingredients. With its creamy texture and deep, layered flavors, it’s a perfect addition to your cold-weather cooking repertoire.
Dinner

Winter Risotto with Slow-Roasted Tomatoes, Thyme & Parmesan Cream This winter risotto is a rich, comforting dish that brings together creamy Arborio rice, sweet slow-roasted tomatoes, fragrant thyme, and a luscious Parmesan cream. Each spoonful is velvety and deeply flavorful, making it perfect for cozy evenings or an elegant dinner at home. Why You’ll Love This Recipe This risotto delivers restaurant-quality flavor with simple ingredients. The slow-roasted tomatoes add a natural sweetness and depth, while the thyme brings warmth and aroma. The Parmesan cream ties everything together into a silky, indulgent finish. It’s a satisfying dish that feels both hearty and refined, ideal for colder months. Ingredients (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) For the slow-roasted tomatoes 2 cups cherry tomatoes, halved 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 2 sprigs fresh thyme For the risotto 1 1/2 cups Arborio rice 4 cups warm vegetable or chicken broth 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons butter 2 tablespoons olive oil 1/2 cup dry white wine (optional) 1/2 teaspoon salt 1/4 teaspoon black pepper For the Parmesan cream 1/2 cup heavy cream 3/4 cup grated Parmesan cheese Directions Preheat your oven to 140°C (285°F). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, and thyme. Roast for 1 1/2 to 2 hours until they are soft, slightly caramelized, and concentrated in flavor. In a saucepan, keep the broth warm over low heat. In a large pan, heat butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute. Add the Arborio rice and stir to coat it in the oil and butter. Toast for 1–2 minutes. Pour in the white wine, if using, and let it simmer until mostly absorbed. Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is tender but still slightly firm in the center. In a small saucepan, gently heat the heavy cream and stir in the Parmesan cheese until melted and smooth. Stir the Parmesan cream into the risotto until fully combined and creamy. Gently fold in the slow-roasted tomatoes, reserving a few for garnish. Taste and adjust seasoning if needed. Serve warm, topped with extra roasted tomatoes and fresh thyme. Servings and timing Serves 4 people Preparation time: 15 minutes Cooking time: 2 hours (including roasting) Active cooking time: 30 minutes Total time: about 2 hours 15 minutes Variations Add sautéed mushrooms for an earthy depth. Use spinach or kale for a pop of green and added nutrients. Swap Parmesan for pecorino for a sharper flavor. Add a touch of lemon zest for brightness. Include cooked chicken or shrimp for added protein. Storage/Reheating Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the texture. Avoid overheating, as risotto can become too thick. Stir frequently while reheating for best results. FAQs Can I use a different type of rice? Arborio rice is best, but Carnaroli or Vialone Nano are good alternatives. Why do I need to stir risotto frequently? Stirring helps release the starches, creating the creamy texture. Can I skip the wine? Yes, simply replace it with extra broth. How do I know when the risotto is done? The rice should be tender with a slight bite in the center and a creamy consistency. Can I make risotto ahead of time? It’s best fresh, but you can partially cook it and finish later. What makes the tomatoes special in this recipe? Slow-roasting intensifies their sweetness and flavor. Can I make this dish vegetarian? Yes, just use vegetable broth and ensure the cheese is vegetarian-friendly. Is it possible to make it lighter? You can reduce the cream or use a lighter alternative, though it may affect richness. Can I freeze risotto? Freezing is not recommended as it can alter the texture. What can I serve with this risotto? A simple salad or roasted vegetables pair beautifully. Conclusion Winter risotto with slow-roasted tomatoes, thyme, and Parmesan cream is a comforting and elegant dish that showcases the beauty of simple ingredients. With its creamy texture and deep, layered flavors, it’s a perfect addition to your cold-weather cooking repertoire.

Chicken Recipes

Chicken Recipes