Name: Roasted Tomato Risotto Recipe
Total time: 80 min
Yield: 2
Cuisine: Italian

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With the vibrant flavor of roasted tomatoes and garlic, melted mozzarella, parmesan, and herbs, this roasted tomato risotto is absolutely delicious

How to make Roasted Tomato Risotto Recipe

Kimberly Killebrew

Crawler

Italian

<p>With the vibrant flavor of roasted tomatoes and garlic, melted mozzarella, parmesan, and herbs, this roasted tomato risotto is absolutely delicious</p>

Cloves garlic,  peeled and halved

Extra virgin olive oil

Chicken Or Vegetable Broth

Small Yellow Onion,  Finely Chopped

Clove Garlic,  Minced

Butter

Arborio or carnaroli rice

Salt

Freshly ground black pepper

Dry white wine

Cubed Mozzarella

Freshly grated parmesan for serving

Chopped Fresh Basil For Serving

Preheat the oven to 400 degrees f. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.

step 1

Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.

step 2

Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.

step 3

Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.

step 4

Serve immediately in wide bowls, sprinkled with freshly grated parmesan cheese and chopped basil.

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Roasted Tomato Risotto Recipe

About Roasted Tomato Risotto Recipe:

Ingredients for Roasted Tomato Risotto Recipe

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