Simple Risotto With Roasted Tomatoes – a delicious recipe with unsalted butter, yellow onion, Arborio rice, white wine, low-sodium, Parmesan. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350u00b0 F. Place the tomatoes in a single layer on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt. Roast until softened, about 45 minutes. Let cool for 10 minutes.
2
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan, salt, and pepper, then stir in the tomatoes and thyme. Spoon into individual bowls.
994
kcal
Calories
31
g
Fat
83
g
Carbs
93
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
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 unsalted butter, 1 small yellow onion, finely chopped, 2 cups Arborio rice, 1 cup dry white wine, and more.
Yes, Simple Risotto With 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.
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