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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Risotto With Slow-Roasted Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions