Tomato and Parmesan Risotto
A creamy Italian risotto made with fresh cherry tomatoes, Parmesan cheese, and arborio rice, slowly cooked to perfection in chicken broth. This comforting dish combines the sweetness of tomatoes with the nutty richness of Parmesan.
Ingredients
- •5 cups low-sodium chicken broth
- •2 Tbsp extra-virgin olive oil
- •1 medium onion
- •3 cloves garlic
- •1 Tbsp tomato paste
- •2 cups cherry tomatoes
- •¼ tsp freshly grated nutmeg
- •1 cup arborio or carnaroli rice
- •to taste Kosher salt
- •2 Tbsp unsalted butter
- •2 oz Parmesan cheese
- •to taste black pepper
Cooking Instructions
- 1.
Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
5 min
- 2.
Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
15 min
- 3.
Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
25 min
- 4.
Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
5 min
