Description
Roasted Cherry Tomato and Garlic Risotto is a creamy, comforting dish bursting with fresh flavors. Perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 1 cup Arborio Rice
- 2 cups cherry tomatoes
- 6 cloves fresh garlic
- 4 cups vegetable broth (warmed)
- 1/2 cup Parmesan cheese (grated)
- 3 tablespoons olive oil
- 1/4 cup fresh basil (chopped)
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C).
- Roast the Tomatoes and Garlic: On a baking sheet, toss cherry tomatoes and whole garlic cloves with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until blistered.
- Sauté the Rice: In a large pan over medium heat, heat 1 tablespoon of olive oil. Add Arborio rice and toast for about 2 minutes until slightly translucent around the edges.
- Add Broth Gradually: Pour in one cup of warmed vegetable broth while stirring constantly until fully absorbed. Continue adding broth one cup at a time, allowing each addition to absorb before adding more (approximately 20-25 minutes total).
- Stir in Roasted Goodness: Once risotto is creamy, fold in roasted cherry tomatoes and garlic cloves along with grated Parmesan cheese.
- Finish with Freshness: Remove from heat, mix in chopped fresh basil, and drizzle with extra olive oil before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: For added flavor, consider using homemade vegetable broth. Feel free to customize by adding spinach or sun-dried tomatoes for a twist!