This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.
[recipe servings=4 time=35 minutes difficulty=easy]
5 Cups Vegetable Stock
1 Tablespoon Olive Oil
1 Yellow Onion, Diced
2 Garlic Cloves, Minced
1½ Cups Arborio Rice
½ Cup White Wine
3 Roma Tomatoes, Diced
1 Cup Parmesan Cheese
Cherry Tomatoes, Halved, for Garnish
Basil, for Garnish
Warm the vegetable broth in a
saucepan over medium heat.
Heat the olive oil in a medium
saucepan over medium heat. Add the onion, garlic, and a pinch of salt and cook
stirring, until soft, about 5 minutes. Add the rice and cook until the grains
are opaque, about 2 minutes.
Add the wine and stir, scraping up
anything stuck to the bottom of the pan.
Add ½ cup warm broth and the
tomatoes to the rice and bring to a simmer, stirring until the liquid is
absorbed. Continue adding broth, ½ cup at a time, stirring between additions
until fully absorbed. Cook until the rice is creamy, about 30 minutes.
Stir in the parmesan and season to
taste with salt and pepper.
Garnish with tomatoes and basil to