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.

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