Ingredients
Serves 4
| 4 cups | low sodium vegetable broth | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | medium onion, finely chopped | |
| 1 Tbsp | Pastene Minced Garlic | |
| 1 Tbsp | Pastene Tomato Paste | |
| 1 | 14 oz can Pastene Small Whole Cherry Tomatoes | |
| 1 ⅓ cup | Pastene Arborio Rice | |
| 1 tsp | nutmeg, optional | |
| 2 Tbsp | butter | |
| ½ cup | Pastene Grated Parmesan Cheese | |
| salt and pepper to taste |
Directions
Prep time: 5-10 minutes | Cook time: 35-45 minutes
- Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until golden and very soft, 6 to 8 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes.
- Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, 2 to 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8 to 10 minutes. Ladle in another 2 cups broth gradually and continue to cook, stirring frequently, until rice is tender and most of the broth is absorbed, 15 to 20 minutes.
- Add butter, ¼ cup parmesan and cook, stirring constantly, until risotto is creamy, about 4 minutes.
- Serve topped with additional ¼ cup parmesan.
