Name: White Wine Risotto with Cherry Tomatoes
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3 cups vegetable broth (or chicken broth); 2 tablespoons butter; 1 onion (finely chopped); 2 cloves garlic (minced); 1 cup Arborio rice (or Carnaroli rice); 1/2 cup Sauvignon Blanc (or other white wine); 1/2 pint cherry tomatoes (cut in half); A little Italian parsley (and/or basil, chopped); 1/2 cup Parmesan (grated); Salt and freshly ground black pepper; Olive oil

White Wine Risotto with Cherry Tomatoes in a pot cooking on the stove. — Photo by Steven Brown

In the middle of summer there is finally a surplus of delicious, ripe cherry tomatoes in all the shades of yellow, orange, red and sometimes purple and green. At this time of year the tomatoes are so good, they can be the star of this simple risotto. I like to use a Sauvignon Blanc for this recipe—one that is balanced with fruit flavors and not overly grassy. Arborio rice is often used for risotto, but if you can get your hands on Carnaroli rice, it will be even creamier.

White Wine Risotto with Cherry Tomatoes

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This white wine risotto with cherry tomatoes is a creamy, flavorful dish perfect for summer. With fresh herbs, Parmesan, and a touch of Sauvignon Blanc, it’s a simple yet elegant meal

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Prep Time:15

Cook Time:55

Total Time:1 10

Course: Main Course

Cuisine: Italian

Keyword: Cherry Tomatoes, Risotto, White Wine

Season: Summer

Servings: Servings

Calories: 335kcal

Author: Krista Harris

Ingredients

3 cups vegetable broth, or chicken broth
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice, or Carnaroli rice
½ cup Sauvignon Blanc, or other white wine
½ pint cherry tomatoes, cut in half
A little Italian parsley, and/or basil, chopped
½ cup Parmesan, grated
Salt and freshly ground black pepper
Olive oil

Instructions

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Stir in the garlic and sauté for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute.
Add a cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding another cup of hot broth 2 more times, stirring often, about 12 minutes longer. Simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the tomatoes, herbs and Parmesan. Season to taste with salt and pepper. Drizzle with a little olive oil and serve.