Food And Drink, Recipes

Taste of the County: Pesto Risotto with Roasted Tomatoes and Chickpeas

Bursting with flavour, this creamy pesto risotto is the best kind of comfort food — quick, easy and delicious! Topped with roasted  tomatoes and chickpeas drizzled with EVOO, salt and minced garlic, the risotto becomes a fuss-free complete meal.

Pesto Risotto with Roasted Tomatoes and Chickpeas


For the Roasted Tomatoes:
Mucci Farms  @muccifarms
minced garlic
cherry tomatoes

Bake 350 F for 20 minutes

For the Chickpeas:

salt & black pepper
extra-virgin olive oil
1 can of Unico chick peas

Bake 350 F for 20 minutes

I baked my tomatoes and chick peas together on one baking sheet.

For the Risotto:

1 tbsp extra virgin olive oil
1/2 large yellow onion, diced
garlic, minced
1 1/2 C arborio rice
3 1/2 cups broth ( I used vegetable)
1 tbsp lemon juice
3 tbsp parmigiano reggiano
Galati Cheese Company Ltd.
1/4 cup pesto


In a pan, sauté the onion and garlic.

Toss in the rice to toast.

Ladle in the broth continuously stirring risotto.

Stir in the pesto and lemon juice.

Add fresh basil leaves.

Plate risotto.

Add roasted tomatoes and chick peas.


Reel link on Instagram

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Photos by Rosa Basile-Marrello



  1. The flavours from the tomatoes, pesto and basil make this risotto alternative a must try. Thank you Bella.

  2. What a delicious and beautifully plated risotto dish!

  3. This is everything!!! Love it Rosa! Keep them coming! I look forward to these recipes every week!

  4. This dish has the flavours I love! What a healthy meal! Thank you for another great recipe Rosa!!!

  5. Love the colours and flavours of this dish. Looks amazing 🤤 .

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