Fresh Tomato Risotto

Name: Fresh Tomato Risotto
Ingredients: 1 tablespoon olive oil; 1 cup chopped onions; Salt; Freshly ground white pepper; Freshly ground black pepper; 6 cups water; 1 teaspoon chopped garlic; 1 pound (2 cups) Arborio rice; 1/2 pound assorted baby tomatoes, such as cherry, current, teardrop, stemmed and cut in half; 1 tablespoon butter; 1/4 cup heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 3 tablespoons chopped green onions, green part only

13 ingredients

12 steps

Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups water
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
1/2 pound assorted baby tomatoes, such as cherry, current, teardrop, stemmed and cut in half
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green part only

Directions

1

In a large saute pan, over medium heat, heat the oil.
2

Add the onions.
3

Season with salt and pepper, and cook, stirring.
4

Saute until the onions are slightly soft, about 3 minutes.
5

Add the water and garlic.
6

Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
7

Add the rice and simmer for 10 minutes, stirring constantly.
8

Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.
9

Stir in the butter, cream, cheese and green onions.
10

Simmer for 2 minutes, stirring constantly.
11

Remove from the heat.
12

Spoon the risotto into serving bowls or plates and serve.