Tomato and Parmesan Risotto

Ingredients

• •5 cups low-sodium chicken broth
• •2 Tbsp extra-virgin olive oil
• •1 medium onion
• •3 cloves garlic
• •1 Tbsp tomato paste
• •2 cups cherry tomatoes
• •¼ tsp freshly grated nutmeg
• •1 cup arborio or carnaroli rice
• •to taste Kosher salt
• •2 Tbsp unsalted butter
• •2 oz Parmesan cheese
• •to taste black pepper

Cooking Instructions

1. 1.

   Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.

   5 min

2. 2.

   Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 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.

   15 min

3. 3.

   Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.

   25 min

4. 4.

   Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

   5 min