Risotto With Slow-Roasted Tomatoes Recipe

Name: Risotto With Slow-Roasted Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 23 pounds ripe plum tomatoes, 8 to 12 depending on size; 1 tablespoon extra-virgin olive oil; 4 large cloves garlic, slivered; Salt and ground black pepper; 6 to 8 sprigs fresh thyme; 1 ounce pancetta, diced; 1 medium onion, finely chopped; 1 1/2 cups arborio rice; 3 cups, approximately, vegetable stock; 1/2 cup dry white wine; 1 tablespoon finely slivered sage leaves; 1 ounce pecorino, preferably Tuscan, grated

Servings: persons

1 23 pounds ripe plum tomatoes, 8 to 12 depending on size
1 tablespoon extra-virgin olive oil
4 large cloves garlic, slivered
Salt and ground black pepper
6 to 8 sprigs fresh thyme
1 ounce pancetta, diced
1 medium onion, finely chopped
1 1/2 cups arborio rice
3 cups, approximately, vegetable stock
1/2 cup dry white wine
1 tablespoon finely slivered sage leaves
1 ounce pecorino, preferably Tuscan, grated

1
Heat oven to 300.
2
Cut tomatoes in half lengthwise.
3
Place on a foil-lined baking sheet, cut side up.
4
Brush with olive oil, scatter a few slivers of garlic on each, season with salt and pepper and place a piece of thyme sprig on top of each.
5
Bake 3 hours.
6
Discard thyme.
7
Chop tomatoes and garlic.
8
Place a 3-quart saucepan on medium heat, add pancetta and cook until fat starts to render and pancetta barely begins to brown.
9
Add onion and saute until soft but not brown.
10
Stir in rice and cook a couple of minutes, until grains whiten a bit.
11
Place stock in a separate saucepan on very low heat.
12
Add wine to rice and onions, stir and cook just until it is absorbed.
13
Start adding warm stock, about 1/2 cup at a time, stirring and adding more as it is absorbed.
14
When 3 cups of the stock have been used, fold in tomatoes and sage.
15
Season with salt and pepper.
16
Risotto should be almost al dente.
17
Continue cooking about 5 minutes more, adding a little more stock or some water if needed until rice is just done.
18
Divide among 4 to 6 warm plates, top each with cheese and serve.

607

kcal

Calories

Fat

128

Carbs

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 23 pounds ripe plum tomatoes, 8 to 12 depending on size, 1 tablespoon extra-virgin olive oil, 4 large cloves garlic, slivered, Salt and ground black pepper, and more.

Yes, Risotto With Slow-Roasted Tomatoes falls under the General 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.

Risotto With Slow-Roasted Tomatoes

How did you like this recipe?

Frequently Asked Questions