TOMATO RISOTTO WITH DICED TOMATOES

TOMATO RISOTTO WITH DICED TOMATOES
TOMATO RISOTTO WITH DICED TOMATOES

Yield Portion Size

2 portions (1 bowl)
4 cups
Vegetable stock (3-4 cups-you may not use it all)
4 tbsp
Extra virgin olive oil, divided
1/2
Onion
4 cloves
Garlic, shaved thin
1/4 tsp
Crushed red pepper flakes
Salt, to taste
Black pepper, to taste
3/4 cup
Italian Arborio rice
1/2 cup
Sauvignon Blanc
1 cup
1/4 cup
Parmigiano-Reggiano cheese
12
Cherry tomatoes
Chiffonade Basil
Chiffonade Parsley
View Nutrition Information

Directions

  1. Step 1

    Heat vegetable stock in a pot over medium-low heat.

  2. Step 2

    Heat 2 tablespoons olive oil in a pan over medium heat and add diced onion. Season with salt and pepper and allow to slowly cook down until soft and translucent. Add garlic and red pepper and cook until fragrant, about 1 minute.

  3. Step 3

    Add rice and toast in the pan for 1 to 2 minutes.

  4. Step 4

    Stir in wine and drained tomatoes and cook until the liquid has mostly evaporated, stirring frequently.

  5. Step 5

    Slowly add the warm stock, 1/2 a cup at a time, to the rice pan, stirring risotto frequently. Continue gradually adding stock, cooking and stirring until rice is cooked but still firm. You may not use all of the stock.

  6. Step 6

    Toss cherry tomatoes in 1 tablespoon oil and salt. Place under a broiler until blistered.

  7. Step 7

    Add cheese and remaining oil to the risotto pan and taste for seasoning. Plate risotto and garnish with blistered tomatoes, chopped herbs, and fresh cracked black pepper.

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