Provolone Risotto With Petite Tomatoes Recipe

Name: Provolone Risotto With Petite Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 shallot, diced; 1 garlic clove, minced; 1 3/4 arborio rice; 1 cup dry white wine; 6 cups chicken stock, heated; 2 tablespoons butter; 2 cups provolone cheese, shredded; salt and pepper; 3 cups grape tomatoes, quartered; 2 tablespoons fresh basil, chopped

Servings: persons

2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 3/4 arborio rice
1 cup dry white wine
6 cups chicken stock, heated
2 tablespoons butter
2 cups provolone cheese, shredded
salt and pepper
3 cups grape tomatoes, quartered
2 tablespoons fresh basil, chopped

1
Heat olive oil in a stockpot.
2
Add the shallot and garlic and saute until translucent.
3
Add rice, stirring to coat.
4
Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
5
Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
6
Remove the stockpot from heat, and add in butter and stir.
7
Add in cheese, salt, and pepper, and stir until cheese is melted.
8
Then stir in tomatoes.
9
Garnish with basil.

1166

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 shallot, diced, 1 garlic clove, minced, 1 3/4 arborio rice, and more.

Yes, Provolone Risotto With Petite Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provolone Risotto With Petite Tomatoes

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