I have been so scattered with my entries for Weekend Herb Blogging. That darn work (school) keeps getting in the way! But this weekend begins fall break, and I am hoping to get all caught up and organized.
This recipe was inspired by a recipe I found in Donna Hay's Modern Classics (Book 1)
Roasted Tomato Risotto with Pesto
1 Tablespoon butter
1 Tablespoon roasted tomato oil or olive oil
3 shallots, chopped
2 cloves garlic, minced
6 cups of chicken stock
12 oz arborio rice
1/3 cup grated Parmesan cheese
1 cup roasted tomatoes, chopped (homemade preferred)
Pesto for serving
Begin heating the chicken stock in a saucepan over medium heat. Bring to a simmer.
Heat the butter and oil in a heavy-bottomed saucepan over medium heat. Cook the shallots and garlic for about 5 minutes until the shallots have softened. Add the rice and stir until it becomes translucent with tiny white dots in the center about 3-4 minutes. Add the stock, a ladle full at a time. Stirring until each cup of stock is absorbed. Cook until rice is al dente, I like mine with a little bite. It should take about 25-30 minutes. Stir through the roasted tomatoes and Parmesan cheese, taste and adjust seasonings.
Spoon into bowls, top with a little fresh pesto, and if you want (and you will want) a fresh drizzle of olive oil or some more of the roasted tomato oil.
This was so yummy and comforting! Risotto is really the perfect weeknight dinner. It's quick, homey, and really doesn't require that much work, depending on what you put in it. To be honest, I think I should have put in some more roasted tomatoes. But my tomatoes are so good, that I've been hoarding them. I want to dole them out in tiny portions and make them last longer, which is silly really, because I can just make some more!
This will be my entry for Weekend Herb Blogging, which is hosted this week at Cook Almost Anything at Least Once. If you'd like to learn more about Weekend Herb Blogging, click on the picture at the beginning of this post.