Ingredients for roasted tomato risotto:
- 32 ounces chicken broth
- 6 tablespoons butter
- 2 tablespoons olive oil
- 1 medium shallot diced
- 5 gloves garlic shredded
- 1 1/4 cups arborio rice
- 1/3 cup white wine
- 3 tablespoons tomato paste
- 15 ounce can petite diced tomatoes drained and juice reserved
- 6 ounces oven roasted tomatoes
- 1 cup grated parmesan cheese
Instructions for Roasted Tomato Risotto:
Heat the chicken broth and reserved tomato juice to a simmer. Melt 2 tablespoons of the butter in a 12-inch skillet. Add in the olive oil and stir. Toss in the shallot and heat until softened, about 2 minutes. Add in the garlic and cook for 30 seconds. Stir in the arborio rice and cook for 2 minutes. Pour in the wine and reduce until the liquid is almost gone. Stir in the tomato paste and cook for 2 minutes.
Pour in 1/3 of the heated chicken broth and stir. Reduce heat to a simmer and cook until the rice has absorbed most of the liquid. Periodically stir the rice to prevent sticking. Repeat the chicken broth step 2 more times.
Cut the remaining 4 tablespoons of butter into equal pieces and press them into the risotto to melt. Add in the diced and roasted tomatoes. Cook for 2 minutes until warmed through. Sprinkle the parmesan cheese over the top and stir it in. Cook for 1-2 minutes until melted.
- Category: Vegetarian
- Method: Stove top
- Cuisine: Italian
Keywords: Roasted Tomato, Risotto, Italian