Heirloom Tomato Risotto
Ingredients
- 3 tablespoons butter
- 1 cup arborio rice ⓘ
- 1 cup white wine ⓘ
- 8 cups chicken stock ⓘ
- 1/2 cup heavy whipping cream ⓘ
- 1/4 cup parmesan cheese
- 1 1/2 cups diced heirloom tomatoes (peeled) ⓘ
- 3/4 cup chopped asparagus
- 1/4 cup diced leek ⓘ
- 1 tablespoon chopped basil
- 1 tablespoon chopped tarragon ⓘ
- 1 teaspoon cracked black pepper ⓘ
Instructions
- Heat shallow saucepot over medium heat.
- Melt 2 Tb of butter in pot.
- Toast Arborio rice for two to three minutes.
- Re-glaze with white wine.
- Reduce wine until it's completely gone/.
- Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
- After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
- Be sure you are stitting often with spatula to avoid sticking.
- When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
- If risotto seems to thickened, thin out with a little more stock.
- Cook for one to two more minutes, making sure not to break up the tomatoes.
- Finish with last tablespoon of butter.
Nutrition & Diet Analysis (per serving)
509
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).