Tomato and Parmesan Risotto

This recipe was shared by CSA member Stephanie – she made it from a Bon Appetit recipe. Looks amazing!

Tomato and Parmesan Risotto

Ingredients

  • 5 cups low-sodium chicken broth
  • 2 Tbsp. extra-virgin olive oil plus more for drizzling
  • 1 medium onion finely chopped
  • 3 garlic cloves thinly sliced
  • 1 Tbsp. tomato paste
  • 2 cups cherry tomatoes
  • ¼ tsp. freshly grated nutmeg optional
  • 1 cup arborio or carnaroli rice
  • Kosher salt
  • 2 Tbsp. unsalted butter
  • 2 oz. finely grated Parmesan about 1 cup, plus more shaved for serving
  • Freshly ground black pepper

Instructions

  1. Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  2. Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
  3. Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
  4. Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.