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Roasted Tomato Risotto

Kimberly Killebrew, www.daringgourmet.com
  • 80 minutes
  • Serves 4

INGREDIENTS

1

Basil, fresh

3 cloves

Garlic

1 1/2 tsp

Rosemary, fresh

1 lb

Tomatoes (cut in half or leave whole if using cherry tomatoes), fresh whole

1

Yellow onion, small

3 cups

Chicken or vegetable broth

1 cup

Arborio rice or carnaroli rice

1/4 tsp

Black pepper, freshly ground

3/4 tsp

Salt

1/2 tsp

Sugar

3 tbsp

Olive oil, extra virgin

1 tbsp

Butter

3 oz

Mozzarella

1

Parmesan

1/3 cup

White wine, dry