Roasted Tomato & Basil Risotto
Ingredients
½ Cup Grape Tomatoes, roasted
½ Tbsp. Olive Oil
1 Tbsp. Butter
½ Tsp. Garlic, minced
¼ Cup Sweet Onion, minced
1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto
½ Cup Fire Roasted Tomatoes, canned in juice, diced
½ Cup Chicken or Vegetable Stock
3 Tbsp. Parmigiano Reggiano, divided
3 Tbsp. Fresh Basil, torn and divided
Roasted Tomato & Basil Risotto
Makes: 1
Direction
- Toss tomatoes in oil, season with salt and broil 2-3 minutes, or until they burst and begin to blacken. Set aside.
- Melt butter in a small pan over medium-high heat. Add garlic and sweet onion and sauté about 2 minutes to soften.
- Add diced tomatoes in juice and stock and bring to a boil. Massage pouch of rice to loosen grains and add BEN'S ORIGINAL™ Ready Rice™ for Risotto to the pan. Simmer and stir for about 1 minute more until grains are tender and liquid is almost absorbed.
- Remove from heat, stir in 2 Tbsp. of the Parmigiano Reggiano and fresh basil. Plate risotto and top with roasted tomatoes and garnish with remaining the Parmigiano Reggiano and basil.