Cherry Tomato Risotto
Creamy risotto is brightened with fresh cherry tomatoes and aromatic herbs, creating a comforting dish that's bursting with flavor. Perfect for a weeknight meal anytime of year.
Yield: All recipes serve 2 people
Components
Arborio Rice
Vegetable/Chicken Stock
Parmigiana Reggiano
Onion/Garlic Mix
Tomato Paste
Mise
Measure out the arborio rice.
Knife work: Dice the onion. Mince the garlic. Slice the cherry tomatoes in half. Keep all 3 separate.
Warm the vegetable/chicken stock on the back of the stove.
Finish
Sauté diced onion in large sauté pan. Cook until transparent.
Add the garlic, cook until fragrant. Add the tomato paste and stir until it coats the vegetables and darkens in color.
Add tomatoes, and cook them until they begin to burst.
Add the rice and toast until lightly golden.
Add 3/4 of the warm vegetable broth slowly to the rice and bring to a simmer. Cover and cook for about 20-30 minutes or until the rice is tender.
Increase the heat, add the remaining broth and stir constantly until the broth is absorbed and the rice thickens and has a creamy consistency.
Remember agitation activates the starches to make this quick risotto just as creamy as Nonna's risotto!
Finish with a few tablespoons of butter and parmesan to taste!