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Rustic Sungold Risotto Bowls

Rustic Sungold Risotto Bowls » Homegrown Provisions » #plantbased #risotto #tomatoes #gardengrownIt’s a bittersweet time of the year. The lavender harvest is over, and I’ve been enjoying the quiet in my backyard after the hubbub that unfolds during the harvest season. But it’s been a little too quiet. The bees that buzz our lavender in high season are busy preparing for colder days ahead. I know autumn is coming, but it’s still sweet to savor what’s left of summer in our garden. I gathered Sungold tomatoes and used them to make these Rustic Sungold Risotto Bowls.

Sungolds are always reliable, providing a productive yield in what can often be an unreliable summer climate. They add just a touch of sweetness to the recipe, undercutting the tomato’s sometimes unforgiving acidity. Creamy, slow-cooked risotto offers soothing comfort during summer’s handover to fall, while ivory cannellini beans (which are added at the end) round out the dish making these Rustic Sungold Risotto Bowls a hearty meal.

Rustic Sungold Risotto Bowls » Homegrown Provisions » #plantbased #risotto #tomatoes #gardengrown

Beautifully hued tomatoes tout a number of health benefits thanks to the antioxidant lycopene (a light-gathering carotenoid pigment responsible for the characteristic coloring of ripe tomatoes). The consumption of lycopene and lycopene-rich foods have been the foci of research related to cancer and cardiovascular disease.

Rustic Sungold Risotto Bowls » Homegrown Provisions » #plantbased #risotto #tomatoes #gardengrownThese Rustic Sungold Risotto Bowls are a delicious summer-into-fall dish that should be enjoyed with reckless abandon. After all, late summer tomatoes are a prized treat, whether enjoying them homegrown or direct from the market. If you have trouble finding Sungolds, sweet cherry tomatoes will work comparably. Enjoy!

Looking for another late summer meal? Try this Stuffed Eggplant with Green Tahini Dressing!

Sungold Rustic Risotto Bowls with Cannellini Beans » Homegrown Provisions » #plantbased #risotto #tomatoes

Rustic Sungold Risotto Bowls

  • Author: Shannon
  • Prep Time: 15 minutes (0.25 hours)
  • Cook Time: 1.25 hours
  • Total Time: 1.50 hours
  • Yield: 4 servings 1x



Sungold Tomato Sauce

  • 2 lbs. Sungold or other sweet cherry tomatoes* (washed, stems removed)
  • 2 tbsp good quality olive oil
  • 1/2 tsp red wine vinegar
  • 3 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp sea salt, plus more to taste
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh oregano, minced

Rustic Risotto

  • 1 tbsp good quality olive oil
  • 2 medium shallots, minced
  • 1 1/4 cup arborio rice
  • 3 cups vegetable stock (low-sodium if you wish)
  • 1/4 cup dry white wine**
  • 15 oz can cannellini beans, drained and rinsed
  • coarse sea salt to taste


Sungold Tomato Sauce

  1. Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a medium-sized bowl, coat the tomatoes with the olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, sea salt, thyme, and oregano. Turn the tomatoes out on the parchment-lined baking sheet and roast in the oven for 30 minutes, or until the tomatoes burst and are juicy/slightly caramelized.
  3. Remove the roasted tomatoes from the oven and allow them to cool to room temperature. Transfer the warm tomatoes and most of their cooking liquid to a high-speed food processor with an S blade or powerful blender, and whirl away until the sauce is smooth. Taste, add sea salt as desired. Set the sauce aside.

Rustic Risotto

  1. In a medium-large Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the shallots and sauté until translucent (about 7-10 minutes).
  2. Meanwhile, add the vegetable stock to a small saucepan. Gently warm the stock over medium heat (do not boil); cover and turn the heat down to low to keep warm.
  3. Add the rice to the Dutch oven and cook for 3-4 minutes, until lightly toasted. Then add the white wine and cook the wine down until the liquid has evaporated.
  4. Ladle the vegetable stock (about 1/2 cup at a time) on top of the rice, stirring constantly, until the liquid absorbs; then add more stock. (This process will take about 30 minutes.)
  5. Once all of the vegetable stock has been added, the rice will look slightly chalky. Stir in the roasted Sungold tomato sauce, a bit at a time, until the rice is al dente (this should take a just a few minutes). Gently fold in the cannellini beans and stir until warm (a few minutes should do the trick); then remove the risotto from the heat.
  6. Add sea salt to taste. Then divide the risotto between bowls. Garnish with fresh herbs, crushed red pepper flakes, fresh Sungold tomatoes and a drizzle of olive oil as desired. Enjoy!


* I used a combo of Sungold and a few red cherry tomatoes for the sauce, with Sungolds being the predominant cultivar.

**If you wish to cook with vegan wine, Barnivore may be able to help. 

Rustic Sungold Risotto Bowls » Homegrown Provisions » #plantbased #risotto #tomatoes #gardengrown


September 19, 2018



  1. Reply

    Jen | My Healthy Homemade Life

    September 11, 2018

    Sungold tomatoes are one of my favorite cherry tomatoes and I grow loads of them each year. I was so excited to see how you highlight them in this dish. I can’t wait to try it!

    • Reply


      September 13, 2018

      Yay! We are kindred Sungold spirits! 😉 I hope you enjoy it!