Description
Experience the warm embrace of roasted cherry tomatoes and aromatic garlic in this creamy risotto, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups cherry tomatoes
- 4 cloves fresh garlic
- 4 cups vegetable broth (warm)
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1/4 cup chopped fresh basil
Instructions
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until they burst with sweetness.
- In a saucepan over medium heat, warm the vegetable broth until it simmers gently. Keep it warm during the cooking process.
- In a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté minced garlic until fragrant (about one minute). Avoid burning the garlic.
- Add Arborio rice to the skillet with garlic. Stir frequently for about two minutes until the grains begin to look transparent around the edges.
- Pour in one ladle of warm broth at a time into the rice mixture while stirring continuously. Wait until each ladle is absorbed before adding more broth. This takes about 18-20 minutes.
- Once the rice is al dente and creamy, remove from heat. Stir in roasted tomatoes, grated Parmesan cheese, and chopped basil. Serve warm and enjoy!
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 345
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added flavor, consider mixing in sautéed spinach or sun-dried tomatoes. Leftover risotto can be stored in an airtight container for up to three days; reheat with a splash of broth or water.