Roasted Tomato Risotto
Try this Roasted Tomato Risotto recipe, or contribute your own.
Try this Roasted Tomato Risotto recipe, or contribute your own.
- 1 clove garlic minced
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1/3 cup dry white wine
- 1 small yellow onion finely chopped
- 3 cups chicken or vegetable broth
- 1 pound fresh whole tomatoes (cut in half or leave whole i
- 2 cloves garlic peeled and halved
- 1 cup arborio rice or carnaroli rice (recommended)
- 1 1/2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
- 3 ounces cubed mozzarella
- freshly grated parmesan for serving
- chopped fresh basil for serving
- Carbohydrate 2.94244250010861 g
- Cholesterol 7.62578125327025 mg
- Fat 7.91080656373372 g
- Fiber 1.03384376716614 g
- Protein 2.00131906251583 g
- Saturated Fat 2.54851200078133 g
- Serving Size 1 1 Serving (335g)
- Sodium 432.530000008968 mg
- Sugar 1.90859873294247 g
- Trans Fat 0.347779812586365 g
- Calories 93 calories
Step-by-step
- Preheat the oven to 400 degrees F.
- Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat.
- Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
- Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth.
- Place this mixture in a medium stock pot, heat until hot and keep hot.
- Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter.
- Add the onions and cook until soft and translucent, 5-7 minutes.
- Add the garlic and cook for another minute.
- Add the rice and seasonings, stir and cook for one minute.
- Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
- Add about ½ of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, ½ cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes).
- The rice will begin to swell and become creamy in texture.
- Stir in the mozzarella until melted and incorporated.
- Add salt and pepper to taste.
- If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
- Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.
My Simple Roasted Tomato Risotto: A Weeknight Delight
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant juggling act. But sometimes, the simplest recipes are the most rewarding. This Roasted Tomato Risotto is my go-to weeknight dinner – it’s elegant enough to impress guests, yet straightforward enough to whip up even on a rushed evening. The key, I've found, is roasting the tomatoes beforehand. This step brings out their natural sweetness and creates a depth of flavour that elevates the entire dish beyond a simple risotto. It’s a perfect balance of creamy, comforting, and subtly sweet – a culinary hug after a long day!
The recipe itself is wonderfully adaptable. Feel free to experiment with different herbs – thyme, oregano, or even a hint of sage would all complement the roasted tomatoes beautifully. I often add a splash of white wine for extra complexity, but it’s perfectly delicious without it. And if you’re short on time, you can use pre-roasted tomatoes from the grocery store – although, I do recommend taking the extra time to roast them yourself; the difference in flavour is truly remarkable. The beautiful deep red colour of the roasted tomatoes adds a lovely visual appeal as well, making it a dish that looks as good as it tastes.
Beyond the ease and deliciousness, this risotto offers a comforting familiarity. It reminds me of cozy evenings spent with family, the aroma filling the kitchen with warmth and anticipation. It's a recipe that’s become a staple in our home, a testament to the power of simple, quality ingredients and a bit of mindful cooking. It’s more than just a meal; it's a small act of self-care, a moment of peace and nourishment in the midst of a busy week. I highly recommend it, even for novice cooks.
Beyond the Recipe: A Reflection on Simple Pleasures
This Roasted Tomato Risotto isn’t just a recipe; it's a metaphor for life’s simple pleasures. In our fast-paced world, we often get caught up in chasing grand adventures and elaborate plans. But sometimes, the most profound satisfaction comes from the small, everyday moments: the smell of freshly roasted tomatoes, the comforting warmth of a simple bowl of risotto, the shared laughter around a dinner table. This recipe is a reminder to savor those moments, to appreciate the beauty in simplicity, and to find joy in the everyday.
Tips and Variations:
- Herb variations: Experiment with different herbs like thyme, oregano, or sage.
- Wine substitution: Omit the white wine or use chicken broth instead.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Make it ahead: The roasted tomatoes can be made a day in advance.
- Cheese variations: Try different cheeses like Parmesan, Pecorino Romano, or even a creamy goat cheese.
This risotto is a blank canvas for your culinary creativity. Don't be afraid to experiment and make it your own. The beauty of cooking is in the process, the exploration of flavors, and the joy of creating something delicious to share with loved ones. So, go ahead, give this recipe a try. Let the aroma fill your kitchen, and enjoy the simple pleasure of a perfectly crafted Roasted Tomato Risotto.
