Tomato Risotto
Directions
- 1Preheat oven to 400°F (200°C).
- 2Place cherry tomatoes, sliced red onion, and garlic cloves on a baking sheet.
- 3Roast in the preheated oven until softened.
- 4Chop the tomato and add to the blender
- 5Add bone broth to blender.
- 6Blend all ingredients until smooth.
- 7Strain the blended mixture to remove seeds and skins.
- 8In a saucepan, toast the rice and oregano.
- 9Add white wine to the rice and stir.
- 10Add the strained tomato mixture to the rice.
- 11Simmer until the rice is cooked through.
- 12Add lemon juice to taste.
- 13Stir in burrata and parmesan cheese.
- 14Garnish with roasted tomatoes and basil.
Ingredients
- 1 container yellow and red cherry tomatoes
- 1 red onion
- 2 cloves garlic
- 1 sprig oregano
- 1 tomato
- 1 carton beef bone broth
- 1 cup rice
- 1 cup white wine
- 1 lemon
- 4 spoonfuls burrata
- 1 handful parmesan cheese
- 1 few leaves basil
Equipment
baking sheetknifeblendersaucepansmall pot
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