Wednesday, July 18, 2012

Roasted Tomato Risotto

Risotto can be somewhat time consuming (and daunting) the first couple times you make it, but once you become comfortable, it does not require any more effort than rice rice (slight exaggeration...), and risotto is absolutely incredible tasting. Risotto takes rice to a completely new level. Better yet, it is very adaptable and can therefore be made using many different ingredients. For this recipe, I simply used the Parmesan Risotto recipe from the New Best Recipe and added about a cup of roasted tomatoes and garlic about 15 minutes before the risotto was fully cooked. Next time I will definitely begin with more tomatoes as they cooked down tremendously. I also need ideas for a proper garnish for this dish. Any suggestions?


  1. Do you cook this in a pressure cooker?

    1. No, just in an uncovered saucepan on the stove.