Caprese Risotto

🧂 Ingredients

• 3 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Minced Garlic
• 2 pints Cherry or Grape Tomatoes

  halved
• 1/2 tsp Red Pepper Flakes
• 2 sprigs Thyme
• Kosher Salt + Black Pepper
• 2 tbsp Butter
• 1 cup Risotto Rice
• 1 Shallot

  minced
• 1/4 cup Dry Sherry
• 4 cups Boiling Water
• 1/2 cup Fresh Basil

  chopped
• 1 cup Parmesan Cheese

  grated
• 1 cup Bocconcini Cheese

  halved

Instructions

• 1 Heat oven to 450 F with a rack in the middle position. In a 9×13 inch baking
  pan, mix the oil and tomato paste. Add the tomatoes, garlic, pepper flakes,
  thyme and 1/2 tsp salt. Roast until the tomatoes have softened and begin to
  char, 35-40 minutes, stirring once halfway through. Remove and discard the
  thyme, set the tomatoes aside.
• 2 In a large skillet over medium-high melt the butter. Add the shallots and stir
  for 2-3 minutes until tender.
• 3 Add the risotto rice and 1/2 tsp salt, then cook, stirring constantly, until the
  rice grains are translucent at the edges, 2-3 minutes. Add the sherry and cook,
  stirring until evaporated.
• 4 Add 2.5 cups of boiling water and bring to a boil, then reduce to medium and
  cook, stirring often until the grains are almost tender but still firm at the
  centre, 8-10 minutes.
• 5 Add 1 cup of the remaining boiling water and cook, stirring often and briskly,
  until the rice is al dente, 5-7 minutes. The risotto should be loose but not
  soupy.
• 6 Off heat, stir in the tomatoes with juice, basil and parmesan cheese. Taste and
  season with salt and pepper.
• 7 Serve immediately topped with bocconcini cheese.

Nutrition Info