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Roasted Tomato Risotto with Basil and Parmesan

4 Servings

1¼ hours 30 minutes active

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This dish combines the rich, satisfying starchiness that we crave in the winter with the vibrant flavors and aromas of summer. We roast cherry or grape tomatoes, which tend to be dependably good no matter the season, with garlic, herbs and a little tomato paste in a hot oven to concentrate their flavor and bring out their umami. The tomatoes with juices plus fresh basil and grated Parmesan are stirred into a basic risotto only after the grains have softened to al dente.




Don’t forget to bring 4 cups water to a boil before starting the risotto. Adding hot liquid to the rice as it cooks maintains the temperature so the grains cook more quickly. (You may not use all of the boiling water; the last ½ cup is for adjusting the consistency of the risotto at the end, if needed.) Don’t be afraid to stir vigorously when cooking the risotto. Doing so coaxes starch from the rice for a creamier consistency.

1¼ hours

30 minutes active



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Sharon S.

I make risotto frequently and this was some of the best I've ever had! I didn't have grape tomatoes but I did have Campari and they worked just fine. This definitely goes into the rotation. A great winter dish when you want that summer flavor.

Mary S.

Another winner - we all loved it. The only problem is that I never want to make risotto the old fashioned way again, so I followed the instructions for the sausage arugula risotto instead. I sautéed the shallot in a tbsp of butter, toasted the rice, then cooked off the vermouth before adding 2 1/4 cups broth and cooking on low pressure for 3 minutes with an immediate quick release. Rice was cooked perfectly, and I followed the rest of the recipe as written.