Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
Roasted Cherry Tomatoes:
2 pints cherry tomatoes
6 garlic cloves
1/4 cup extra virgin olive oil
Sea salt to taste
Roasted Tomato Caprese Risotto:
2 tbsp. extra virgin olive oil
1/2 yellow onion
1 cup Arborio rice
1 cup cherry tomatoes, diced
1/4 cup white wine
4 cups vegetable broth
4 tbsp. butter
1 cup Parmigiano Reggiano, grated
1 cup Pecorino Romano, grated
4 oz. mini mozzarella (ciliegine)
1/2 cup basil chiffonade
Salt to taste
Preheat the oven to 400°F.
Add the cherry tomatoes and garlic cloves to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt and pepper to taste. Bake in the oven for about 30-40 minutes. Remove and set aside
In a medium-sized pot, heat the vegetable broth. Let simmer while you cook the risotto.
In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the onion until translucent, about 4-5 minutes.
Stir in the Arborio rice and toast in the pot for about 3 minutes.
Add the diced tomatoes and stir. Toast for a further 1-2 minutes.
Deglaze the pot with the wine. Stir until it's mostly absorbed.
Slowly add the vegetable broth to the pot, 1-2 cups at a time, stirring continuously until the rice is fully cooked - use your judgement on how much you need. Add salt to taste.
When the rice has fully cooked, remove from heat and stir in the butter, Pecorino and Parmigiano
Plate and top with the roasted tomatoes, balsamic glaze, mozzarella and basil chiffonade.