In My Kitchen: Tomato Risotto

This is one of my all-time favorite dinner recipes. It’s pretty easy to make, cooks quickly and is absolutely delicious. It’s also a great way to get rid of tomatoes that are getting a bit past their prime.

Total Time: 30 min

You’ll need:

  • 1 large onion, diced (about 1 1/2 cups)
  • 1 1/2 cups arborio rice
  • Pinch of red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 2 cups diced ripe red tomatoes (or cherry heirloom tomatoes)
  • 3 cups vegetable broth
  • 1/2 cup grated Pecorino or Parmesan


Instructions:

  1. Heat 3 tablespoons olive oil in a heavy-bottomed pan over medium-high heat.
  2. Add the onion. Season generously with salt and pepper. Cook until softened, about 5 minutes.
  3. Add arborio rice and brown for 2 minutes. Add red pepper flakes, garlic, white wine and diced tomatoes. Cook until most of the liquid is evaporated, about 5 minutes.
  4. Add 2 cups vegetable broth and turn heat down to a brisk simmer. Cook for 5-6 minutes, stirring well with a wooden spoon.
  5. Once the liquid is absorbed, add 1 cup vegetable broth and continue to cook for 5 minutes, until the rice is cooked but still firm. Taste and adjust seasoning.
  6. Stir in grated pecorino or Parmesan.
  7. Plate. Top with more freshly grated Parmesan, if desired.

Source: Adapted from a recipe by The New York Times

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