Roasted Tomato Risotto
Course: SidesCuisine: ItalianDifficulty: Easy4
servings5
minutes35
minutes
Roasted Tomato Risotto is excellent year round. It’s one of my favorite post-Labor day weeknight dinners, when late Summer tomatoes are still abundant, but everyone is a little tired of eating them raw. And in Winter, I enjoy it when I am fatigued by my typical roasted veggie dinnertime rotation (roasted broccoli, cauliflower, brussels sprouts- yawn) and crave something bright and unexpected. The best part about Roasted Tomato Risotto is that it comes together quickly, as the risotto is made as the tomatoes roast. This makes it the perfect weeknight meal, when we are all frazzled yet need something comforting and hearty.
Ingredients
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
Kosher salt
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
Kosher salt
black pepper
Directions
- 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.
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