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Lemon Risotto with Roasted Cherry Tomatoes

Lemon Risotto with Roasted Cherry Tomatoes

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  • 1 12-ounce package cherry tomatoes
  • 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 (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

Recipe Preparation

  • 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. Adapted from Restaurant Saveur.

Recipe by Restaurant Saveur Baileys Harbor Wisconsin

Nutritional Content

One serving contains: Calories (kcal) 424.4 %Calories from Fat 30.8 Fat (g) 14.5 Saturated Fat (g) 5.2 Cholesterol (mg) 20.8 Carbohydrates (g) 59.0 Dietary Fiber (g) 1.9 Total Sugars (g) 3.5 Net Carbs (g) 57.2 Protein (g) 13.3 Sodium (mg) 293.0Reviews Section

Watch the video: Green Pea u0026 Lemon Risotto with Roasted Red Peppers. The Vegan Test Kitchen (July 2022).


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