If you love risotto, you’re going to adore this simple, summery version full of sweet, juicy little tomatoes!

The addition of a generous amount of Parmesan gives it a sort of a pizza-ish vibe. MAJOR YUM!

It comes together easily with a bunch of simple pantry and fridge ingredients which makes it the perfect vegetarian meal, for say a Tuesday in May, lol!

Just add a simple green salad and maybe a piece (or two) of crusty bread and you’re good to go!!

It’s super delish—far more than my photos show—they really don’t do it justice!

But don’t hold that against it! Make it tonight and after one bite, you’ll see just what I mean!

Tomato and Parmesan Risotto

Makes 4-5 servings

Prep Time: 45-50 minutes

Ingredients

• 5 cups no-salt chicken broth

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon tomato paste

• 2 ten ounce containers of grape or cherry tomatoes

• 1 cup arborio rice

• Kosher salt

• 2 tablespoons unsalted butter

• Generous cup freshly grated Parmesan cheese, plus extra for serving

• Black pepper

The Recipe

1. In a medium saucepan, bring the broth to a simmer and keep warm over a low light.

2. Heat the oil in a large saucepan over medium heat and add the onion, stirring often, until golden and softened, about 8-10 minutes. Add the garlic and cook, stirring constantly so that the garlic does not burn for about 30 seconds. Add in the tomato paste and cook, stirring often until the mixture begins to darken and stick to the pan, about 2 minutes. Add in the tomatoes and cook for 3-4 minutes until some of them begin to burst.

3. Stir in the rice and season with a pinch of salt. Lower the heat to medium-low and cook for about 3 minutes, stirring until some of the grains look translucent. Ladle in 2 ladlefuls of the hot broth and let the mixture come to a simmer, stirring frequently, until the liquid has been completely absorbed, 8-10 minutes. Ladle in another 2 scoops and repeat the process until all of the liquid has disappeared.

4. Stir in the butter, the cup of Parmesan, and the remaining broth and stir the mixture constantly, until the risotto is creamy and most of the liquid has been absorbed. Taste and season with more salt and some pepper. Serve immediately with extra Parmesan on the side.

Enjoy!

Note: Recipe adapted from Bon Appétit Magazine. I tinkered with techniques and ingredients.