Roasted Cherry Tomato Risotto
HB-4529 · Hand-built original · Italian
Arborio rice with cherry tomatoes, two Italian cheeses and mozzarella, topped with roasted tomatoes and basil.
ItalianMain courseVegetarianGluten-free
Main ingredient: Arborio rice
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 pints cherry tomatoes
- 1/4 cup extra virgin olive oil
- Sea salt to taste
- Roasted Tomato Caprese Risotto: 2 tbsp. extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 cup Arborio rice
- 1 cup cherry tomatoes, quartered
- 1/4 cup white wine
- 4 cups vegetable broth
- 4 tbsp. butter
- 1 cup Parmigiano Reggiano, grated
- 1 cup Pecorino Romano, grated
- 4 oz. mini mozzarella (ciliegine)
- 1/4 cup basil chiffonade
- Balsamic glaze
- Salt to taste
Method
- Roast the 2 pints of cherry tomatoes with 1/4 cup olive oil and sea salt in a baking dish until softened and blistered. Set aside.
- Cook the onion in 2 tablespoons olive oil in a large pan until soft. Add the Arborio rice and stir to toast.
- Stir in the quartered cherry tomatoes and salt. Pour in the white wine and let it simmer away.
- Add the vegetable broth gradually, stirring and letting the rice absorb it, until the rice is fully cooked and creamy.
- Stir in the butter, Parmigiano Reggiano and Pecorino Romano until melted through.
- Serve topped with the roasted tomatoes, mozzarella, basil and a drizzle of balsamic glaze. Season to taste.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).