Tomato Basil Oven Risotto

35 minutes / 2 people

Ingredients

  • 1 pint grape tomatoes
  • 1 shallot, diced
  • 2 cloves garlic, thinly sliced
  • 3 tbsp olive oil
  • 1/4 cup dry white wine
  • 1/2 cup arborio rice
  • 1 1/3-1 1/2 cups hot broth or water
  • 3/4 cup Sacla Tomato and Basil Pasta Sauce
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Fresh basil leaves, optional
  1. Preheat the oven to 400° F.
  2. Heat olive oil in a large, heavy bottomed pot over medium-high
    heat. When the oil is hot, add the grape tomatoes and a large
    pinch of salt and cook, for 5-6 minutes, until tomatoes are blistered
    and beginning to burst.
  3. Lower the heat to medium and add the shallot and garlic to the
    pan with the tomatoes. Cook for 2-3 minutes, just until the shallots
    begin to soften and the garlic is fragrant.
  4. Stir in the arborio rice and cook for 1-2 minutes, followed by the
    white wine. Cook for another 2 minutes, until wine is mostly
    evaporated. Stir in the tomato sauce, and then 1 1/3 cup of the
    broth. Season with salt and pepper and bring to a boil.
  5. When the risotto has started to boil, cover and place in the oven.
    Bake for 22-25 minutes, until almost all of the liquid has been
    absorbed and rice is al dente.
  6. Carefully remove from the oven, stir in butter, parmesan cheese,
    and the remaining bit of broth (only if risotto is very thick). Taste
    and season with salt and pepper if needed. Garnish with fresh
    basil and serve immediately.

Recipe Creator: Anna Ramiz