Triple Tomato Risotto
Creamy, dreamy risotto bursting with tomatoes! This risotto is full of roasted cherry tomatoes, fresh heirloom tomatoes and creamy tomato sauce - allowing you to really appreciate the full flavor profile of this amazing fruit!
Yield: 4
Calories: 887kcal
Materials
- 4 Tbsp Butter or Oil or a combination of both
- 1/2 medium Sweet Onion diced
- 1 medium Salk of Celery diced
- 2 cloves Garlic diced
- 1 1/2 cups Arborio Rice
- 1/3 cup Dry White Wine
- 4 cups Broth Chicken or Veg, warm
- 1 cup Tomato Sauce or Strained Tomatoes
- 1 cup Cherry Tomatoes roasted
- 1 large Heirloom Tomato sliced
- 1/2 cup Parmesan Cheese grated, plus more to taste
- 1 cup Fresh Mozzarella Cheese Ciliegine or Bocconcini, cut in half
- 8 - 10 Fresh Basil Leaves optional
- 1/4 cup Chive Oil optional
- 1/4 cup Toasted Pine Nuts optional
- Salt + Pepper to taste
Instructions
Triple Tomato Risotto
- Add the broth to a medium pot and heat over medium low heat to keep warm. Preheat the oven to 375 degrees.
- In a large pan over medium heat, add the oil/butter and onion. Allow this to cook for 2 – 3 minutes and then add the garlic and celery and cook an additional 2 – 3 minutes until softened. Season with a bit of salt and pepper.
- Add the Arborio rice to the pan and allow to cook for another 2 – 3 minutes, until the rice grains begin to turn translucent.
- Add the wine and stir until the liquid has been absorbed.
- Now begin to add the warm broth, about 1 cup at a time, stirring and allowing the broth to incorporate each time before adding more. Halfway though adding the broth (about 10 minutes in), stir in the tomato sauce. Then finish slowly adding the rest of the broth. This will take around 20 – 25 minutes in total.
- Meanwhile, add the cherry tomatoes to a baking sheet and drizzle with a bit of olive oil. Roast in the oven for 20 – 25 minutes, stirring halfway through, until softened.
- Once the rice has absorbed all the broth test a bite for doneness. It should have a soft exterior with a firmer center – al dente. (If you prefer a softer, soupier risotto, continue to cook with up to an additional cup of broth.)
- Take off the heat and stir in the roasted cherry tomatoes, parmesan cheese and fresh mozzarella cheese pieces. Taste and add more parmesan, salt and pepper if necessary.
- Plate risotto with the fresh heirloom tomato slices on the side, adding chive oil around the edge, and top with toasted pine nuts and fresh basil leaves!
Toasted Pine Nuts
- Preheat oven to 375 degrees. Arrange pine nuts on a baking sheet and bake for 5 – 10 minutes, stirring occasionally, until golden. Cool and reserve for later. (If you feel like making extra they are also fabulous on salads and pasta!)
Chive Oil
- Heat olive oil to 80 degrees in a small pan over medium heat. Remove from the heat and add the oil and a handful of chives to a food processor. Process until the chives have been broken down. Strain and reserve for later. (This is also amazing on salads, soups, pastas, etc.)
Nutrition
Calories: 887kcal