Roasted Tomato & Basil Risotto
Thursday, April 7, 2011 at 5:01PM
Melissa in Meatless March, Rice


Sorry it has been a while.  I misplaced the camera cord so I was unable to transfer my pictures to my computer!  Now that I've found it, I'm back in action.  

We like risotto.  We had a clam shell package of fresh basil in the fridge that I couldn't foresee using before it started to get bad, so I started searching for recipes that I had saved that I could use it in.  I found this on Lime in the Coconut.  Even though spring has sprung, it is still feeling more like winter around these parts, so I thought that risotto was quite fitting for the weather we've been having.

1 pint Cherry Tomatoes
7 Garlic Cloves, minced
5 tablespoons Olive Oil
2 tablespoons Butter
1/2 Onion, minced
1 cup Arborio Rice
1 cup Dry White Wine
4-6 cups Vegetable Broth
Handful Fresh Basil, chopped
1/4 cup Parmesan Cheese, grated

Line a baking sheet with tinfoil.  Mix the tomatoes with 3 tablespoons of oil and 4 cloves of minced garlic, and place them on the foil lined pan.  Roast the tomatoes and garlic at 400 degrees for 20-25 minutes.  When they have blistered or popped, remove them from the oven and set aside.  Meanwhile, in a dutch oven or stockpot, heat the butter and remaining oil over medium heat.  Add the onions and garlic and cook until translucent, about 7-10 minutes.  Add the rice and stir occasionally for 7-10 minutes, until the rice has toasted slightly.  Pour in the wine and stir until almost completely absorbed.  Meanwhile, in a small saucepan (or in the microwave), heat the broth to a simmer.  When the wine has been absorbed, add the broth, about 1 cup at a time, stirring until almost completely absorbed.  Repeat until the broth has been used up and rice is al dente, about 30-45 minutes.  Remove from heat and add the tomatoes, cheese, and basil.  Stir to combine and season with salt and pepper, if needed.

Article originally appeared on Fried Ice and Donut Holes (http://friediceanddonutholes.com/).
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