Caramelized Onion and Fresh Tomato Risotto
Garden’s bounty – tomatoes
Tomatoes are bountiful in late summer, so we decided to do another “throwback” edition of favorite past recipes using this delicious fruit.
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Ingredients
- 1 tablespoon plus 1 teaspoon olive oil divided
- 1 pound yellow onions thinly sliced
- 1 teaspoon granulated sugar
- 2 pounds fresh tomatoes halved
- 3 cloves garlic minced
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 tablespoons fresh thyme leaves
- 1-1/2 cups Arborio rice
- 3-4 cups chicken broth heated
- 1/2 cup freshly grated Parmesan
- 1 tablespoon butter
- Salt and pepper to taste
Ingredients
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Instructions
- Heat a large pot over medium-low heat and add 1 tablespoon olive oil. Add onions and stir. Cook 20 to 30 minutes until onions begin to soften and turn golden.
- Stir in sugar. Cook until onions are very soft and brown, about 30 additional minutes.
- Preheat oven to 400 F.
- While the onions cook, spread cut halves of tomatoes with remaining olive oil and place in a roasting pan. Roast tomatoes until skins blister, about 25 minutes. Cool until easy to handle then remove peel and seeds and coarsely chop. Don’t discard juices in pan.
- When the onions are caramelized, turn heat to medium and add garlic. Saute 1 minute.
- Stir in wine, tomatoes, reserved tomato juices, tomato paste and thyme. Raise heat and bring to a boil. Lower heat and simmer for 5 minutes until liquid reduces by a third.
- Stir rice into pot and allow mixture to simmer until most of the remaining liquid is absorbed, stirring frequently.
- Begin adding heated broth about 1 ladle at a time, allowing the rice to absorb the liquid before adding the next one. Continue process until rice has absorbed 3 to 4 cups and is tender. This process takes around 20 minutes.
- Stir in Parmesan, butter, salt and pepper until creamy. Serve.
Recipe Notes
Nutrition information: 312 calories; 7.3g fat; 589mg sodium; 43.1g carbohydrates; 13.1g protein.
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