Parmesan Pesto Risotto with Cherry Tomatoes

• Gluten free

• Produce

  • 1 cup Cherry tomatoes
  • 2 cloves Garlic
  • 1 Onion

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1/2 cup Pesto, prepared

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 tablespoons olive oil
• Salt and pepper to taste
• 1-1/2 cups arborio rice
• 4 cups chicken broth
• 1/2 cup prepared pesto
• 1/4 cup Parmesan cheese
• 1 cup cherry tomatoes
• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1-1/2 cups arborio rice
• 4 cups chicken broth
• 1/2 cup prepared pesto
• 1 cup fresh cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Directions

• In a medium saucepan, heat oil over medium-high heat until shimmery. Add onion and garlic to pan and saute several minutes, stirring occasionally until caramelized.
• Reduce heat to medium and stir rice into pan until rice is evenly coated. Pour a small amount of chicken broth into pan and stir risotto occasionally until liquid evaporates. Continue this method of pouring small amounts of broth into rice, being sure not to pour more in the pan until previous liquid has evaporated. (this should take about 15-20 minutes)
• Once all the broth has been added, test the rice to make sure it is tender and creamy. If the rice is not tender yet, add a little additional chicken broth and cook until it is.
• Stir pesto, cherry tomatoes, Parmesan into risotto and season with salt and pepper to taste. Enjoy risotto immediately!

Nutrition