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Lemon Risotto with Roasted Cherry Tomatoes

August 22, 2012

You want to know what the worst part about making this recipe was for me? It wasn’t turning on the oven in the middle of the summer with questionable AC or visiting two grocery stores for the ingredients. No, no… it was accidentally leaving the leftovers in the pot, on the stove, overnight. Saving the clean-up for later was such a mistake. Why move creamy risotto to Tupperware when you can let it form into a lumpy, I plan to stick to this pan forever! mass? Luckily, this dish was so delish that I will certainly be recreating it soon and actually storing it properly for lots of fabulous leftovers.

Lemon Risotto with Roasted Cherry Tomatoes
Bon Appetit

1 12-ounce package cherry tomatoes (I used orange ones from the farmer’s market)
3 tablespoons olive oil, divided
5 cups (about) low-salt chicken broth
2 tablespoons butter, divided
1/2 medium white onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel

Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.

Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.

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