Ingredients

• 1 cup medium grain rice
• 10 oz.(280g.) fresh tomatoes, cut in half
• 1 cup small onion, diced
• 1/4 cup dry white wine
• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 2 1/2 cups chicken broth
• 2 oz.(56g.) parmesan cheese, grated
• 1 tablespoon unsalted butter
• Salt and pepper to taste

How to make Tomato Risotto directions

• 1

  Preheat oven to 400°F(205°C).

• 2

  Lay the tomatoes skin-side down on a cooking sheet. Sprinkle with salt and pepper. On a middle rack, bake uncovered until soft. Let cool. Chop and set aside tomatoes and their liquid in a bowl.

• 3

  In a saucepan, heat the broth and reduce flame to a simmer.

• 4

  In a skillet, heat the oil over medium heat. Add the onions and garlic and cook until soft. Add rice to coat, about 1 minute. Slowly add wine and stir until the liquid is absorbed. Stir in 1 1/2 cups warm broth and the chopped baked tomatoes. Stir continuously until all the liquid is absorbed and the rice is tender but chewy, about 10 minutes. Add the remaining 1 cup broth, continue to stir until the liquid is mostly absorbed and the rice is al dente.

• 5

  Remove from heat and stir in butter and cheese. Add salt and pepper as needed.