A walk through the garden on a brisk fall morning. So happy to see the dahlias and sunflowers that wee planted early summer are in full bloom
We planted three different varieties of cherry tomatoes (sun gold, super sweet, and black). With a daily harvest of at least a pint, I’ve been trying to come up with ways to use the abundance that we have. One of my favorite dishes I’ve made this summer has got to be Roasted Cherry Tomato Risotto. It’s like any other simple risotto, but the addition of roasted Tomatoes to finish the dish, makes it an amazing gluten free vegan entree or side dish to any meal.
- 1 pint cherry tomatoes
- 1/2 cup sliced onions
- 2 garlic cloves (chopped)
- 1/2 cup basil
- 1 cup Arborio rice
- 1/2 cup white wine or vermouth
- 4 cups stock or water
- 1/2 Olive oil (divided)
- Salt, Pepper, and Crushed Red Pepper
Preheat oven to 450. Place washed and dried tomatoes on baking sheet, drizzle 1/4 oil, salt, pepper, and crushed red pepper, and sliced onions; toss and coat evenly. Roast for 10-12 minutes, until all tomatoes are blistered and a nice charr is developed.
Add stock to sauce pan and warm, but do not boil on stove. In a flat bottom pan on medium/high heat, I used a large cast iron, add remaining oil and garlic and sauté for 30 seconds. Add rice, sauté until translucent, about 3-4 minutes. Add wine, cook until evaporated, 2-3 minutes, reduce heat to low/med.
Once alcohol has burned off, ladle enough stock just to cover rice while you continuously stir. Add stock once the previous addition has been adsorbed and pan is almost dry. Continue adding stock until completely all gone and rice is cooked, but a little al dente, about 20-25 minutes. Turn off heat, add roasted tomatoes and finish with fresh basil, salt, and pepper to taste.
Simple, fresh and easy summer meals.