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Cherry Tomato Risotto

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Ingredient List:

1 TABLESPOON OLIVE OIL
2 TABLESPOONS BUTTER OR MARGARINE
1 TABLESPOON MINCED GARLIC
2 1/2 CUPS CHERRY TOMATOES, HALVED
2 CUPS ARBORIO RICE, UNCOOKED
4 TEASPOONS GREAT FLAVORS® CHICKEN CONCENTRATE MIXED INTO 6 CUPS OF WARM WATER
1 TABLESPOON DRY RED WINE
1 TABLESPOON CHOPPED FRESH BASIL
1/4 CUP PARMESAN CHEESE, SHREDDED
SALT AND PEPPER TO TASTE

Cooking Instructions:

Add the oil, butter, garlic and 2 cup of the cherry tomato halves (reserving
the other 1/2 cup for garnish) to a pressure cooker or large saucepot.
Heat on brown for pressure cooker or medium heat in saucepot, stirring
constantly until sizzling. Add the rice and stir constantly for 1 minute to coat
with the oil and butter. Add remaining ingredients (except for Parmesan cheese)
stir and if using a pressure cooker, lock on the lid set to high and cook for
7 minutes. On the stovetop bring to a boil and simmer until all of the liquid is
absorbed, about 15 to twenty minutes, stirring every so often until the rice is
tender. Add more water if necessary, up to several more cups as water will
evaporate with stove top cooking. When done, serve topped with reserved
cherry tomato halves and shredded Parmesan cheese.

TIP

Stir in a cup of thawed frozen corn kernels right before serving,
letting sit for 2 minutes to warm through for an extra sweet burst of flavor
that both complements and contrasts the cherry tomatoes.