Roasted Cherry Tomato Caprese Risotto

Ingredients

• 2 pints cherry tomatoes (For the roasted tomatoes)
• 0.25 cup extra virgin olive oil (For the roasted tomatoes)
• sea salt (To taste; for the roasted tomatoes)
• 2 tbsp extra virgin olive oil
• 0.5 yellow onion (Chopped)
• 1 cup Arborio rice
• 1 cup cherry tomatoes (Quartered)
• 0.25 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)
• 0.25 cup basil (Chiffonade)
• balsamic glaze (For drizzling; amount not specified)
• salt (To taste)

Steps

1. 1

   Roast the 2 pints of cherry tomatoes with 1/4 cup extra virgin olive oil and sea salt to taste. The source does not specify an oven temperature or roasting time.

2. 2

   Warm 2 tablespoons extra virgin olive oil in a pan. Add the chopped yellow onion and cook until softened; the source does not specify a cooking time or heat level.

3. 3

   Add the Arborio rice and stir to toast it. Add the quartered cherry tomatoes while toasting the rice, as described in the transcript.

4. 4

   Pour in the white wine and stir it into the rice.

5. 5

   Add the vegetable broth and simmer, stirring, until the rice is fully cooked. The source does not specify whether to add broth gradually or give a cooking time.

6. 6

   Stir in the butter and both grated cheeses at the end of cooking.

7. 7

   Finish the risotto with roasted cherry tomatoes, mini mozzarella, basil chiffonade, and a drizzle of balsamic glaze. Season with salt to taste and serve.

Notes

The source provides no explicit oven temperature or roasting duration for the tomatoes, nor detailed heat levels or timings for cooking the risotto. Balsamic glaze quantity is not specified.

Nutrition per serving

• main
• Italian
• vegetarian
• summer
• risotto
• stovetop
• roasted