Roasted Tomato RisottoCourse: SidesCuisine: ItalianDifficulty: Easy
To me, risotto is the perfect blank canvas for just about any sautéed or roasted vegetable. I especially enjoy it in the Summer with either roasted tomatoes or sautéed zucchini, and in the Winter, I love it with roasted butternut squash, broccoli or cauliflower.
Roasted Tomato Risotto is one of my go to post-Labor day weeknight meals, when late Summer tomatoes are still abundant, but everyone is a little tired of eating them raw. The best part about it is that it comes together quickly, as the risotto is made as the tomatoes roast.
2 cups Arborio rice
1 large onion, diced
2 garlic cloves, minced
3 tbsp white wine
8 cups chicken stock (you will probably need less, but I like to have a bit extra just in case)
1/2 cup Parmesan cheese, freshly grated using a microplane grater
4 tbsp butter
freshly cracked black pepper
1 Batch Roasted Tomatoes (see below)
fresh basil (optional, for garnish)
- Roasted Tomatoes
1 quart cherry tomatoes, rinsed and dried
2-3 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
- Prepare Roasted Tomatoes
- Preheat oven to 375 degrees (F). Toss tomatoes with olive oil, basil, oregano, 1/2 tsp Kosher Salt and 1/4 tsp black pepper and place on a 1/2 sheet pan (18×13). Roast for 30-40 minutes, or until burst and lightly browned.
- Prepare Risotto
- Heat stock in a medium pot, and keep at a low simmer on a back burner. In a 4 qt pot, heat 2 tbsp butter over medium high heat. Add onion, garlic, and a pinch of salt, and sauté until translucent, about 5 minutes. Reduce heat to medium, stir in rice, and sauté for 30 seconds. Add wine and stir until evaporated.
- Add broth 1/2 cup at a time, stirring frequently, allowing broth to be absorbed before adding more. Cook until rice is creamy but still a little al dente (about 25-30 min). Stir in remaining butter until incorporated, then cheese. Season to taste with Kosher salt and black pepper. Plate risotto and top with roasted tomatoes and fresh basil, if using.