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Tomato & Garlic Confit Risotto
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Tomato & Garlic Confit Risotto (Dairy Free & Gluten Free)

Think about the most dreamy and creamy Risotto dish packed with bursting flavorful confit tomatoes and garlic. This Tomato & Garlic Confit Risotto is truly magical! 
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Side Dish
Servings: 6 servings as a side
Calories: 445kcal
Author: Dalya Rubin


  • 2 packages Pure Flavor® Organic Juno Bites Red Grape Tomatoes Approx 48 ounces
  • 6 cloves garlic peeled (divided)
  • 6 tablespoons olive oil or avocado oil divided
  • 7 - 8 sprigs fresh thyme
  • 1 teaspoon sugar or honey
  • 1 yellow onion diced
  • 1 ½ cups arborio rice
  • 1 ½ teaspoons salt divided
  • ½ teaspoon pepper divided
  • 1 teaspoon smoked paprika
  • 6 –8 cups veggie stock or chicken stock
  • cup dry white or red wine
  • ¼ cup vegan parmesan cheese optional


  • Preheat the oven to 275°F. 
  • In a 9”x 13” baking dish, toss together the tomatoes, 4 garlic cloves (cut in half) & thyme sprigs. Add 4 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the tomatoes. Mix to combine. 
  • Sprinkle it with sugar. Cook for 1 ½ hours until tomatoes have burst. Allow tomatoes to cool at room temperature. 
  • Place stock into a large pot and bring to a boil. Turn heat to low, bringing the liquid to a simmer, to remain hot. 
  • Next, heat 2 tablespoons of oil in a large saucepan over medium heat and add diced onion. Cook 5-7 minutes or until translucent and tender.
  • Mince 2 cloves of garlic and mix into the onions, cooking another 2-3 minutes.
  • Mix in the dry rice, 1 teaspoon salt, ¼ teaspoon black pepper and smoked paprika, stirring and cooking until any moisture is cooked out. Mix in the wine and bring to a simmer, cooking until it mostly evaporates, about 1 minutes.
  • Add ¼ cup of the hot stock to the rice pot and stir until combined. Allow stock to cook out and add another ¼ cup, then mix and allow to simmer until it has thickened. Repeat this process, adding a bit more stock each time, until the rice has puffed up and is cooked through and creamy. You will use 6-8 cups of stock total. This process will take 20-30 minutes. Then, turn off the heat.
  • Mix in the vegan parmesan cheese (optional).
  • Mix half of the confit tomatoes and garlic into the cooked risotto. 
  • Then, transfer the risotto to a serving bowl or dish and garnish with remaining confit tomatoes, garlic and thyme sprigs. Add grated parmesan as garnish. Enjoy!


  • Best served right after cooking! You can eat leftovers, but I recommend serving the freshest risotto to guest for maximum creaminess.
  • If you don't want to include wine omit it. 
  • I recommend the Pure Flavor® Organic Juno Bites Red Grape Tomatoes which I love, but feel free to use any Grape Tomatoes you can source locally. 
  • Use the confit tomato & garlic mixture as a garnish for chicken, salmon, or any other dish. It's phenomena used so many different ways!


Serving: 1Serving | Calories: 445kcal | Carbohydrates: 56g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 7mg | Sodium: 982mg | Potassium: 520mg | Fiber: 3g | Sugar: 7g | Vitamin A: 542IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 4mg