Roasted tomato Risotto
What’s in it?
Roma tomato, shallot, Arborio rice, vegetable stock or bouillon, dairy free butter, salt, pepper
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Where did i find it?
Why do i like it?
Tomatoes and rice, the ultimate comfort food! This is a winning combination made even better by using the oven to cook the risotto instead of standing by the hot stove stirring the whole time.
It is one of my family’s favorite dishes so I make it often.
Any recipe notes or tweaks?
I changed up a few things from the source recipe, using shallots instead of onions, roasting the tomatoes for a bit longer and using bouillon base for the vegetable broth. It is noted on the recipe to use about 1 1/2 teaspoons bouillon per cup of water to get a deeper, richer flavor which really enhances the taste.