Roasted Tomato with Lemon Zest Risotto

Roasted Tomato Risotto — It may take some time, patience, and a little technique, but risotto is a warm, comforting, restaurant quality dish. This version is topped with oven roasted tomatoes brightened with lemon zest to perfectly complement the creamy rice beneath it. (Photo Source: Lauren Skillen)

| Yield: 4 servings | Time: 1 hour |

Ingredients

Roasted tomatoes

1½ lbs small tomatoes, halved

2 garlic cloves, minced or grated

Zest from 1 lemon

2 tablespoons olive oil

Salt and freshly cracked black pepper, to taste

Chili flakes, to taste (optional)

About ¼ cup finely grated vegan parmesan or regular parmesan cheese (optional)

About 1 tablespoon fresh thyme leaves

Risotto

2 tablespoons olive oil

1 large shallot or small onion, finely diced

1 cup arborio or carnaroli rice (do not rinse)

4 cups vegetable broth

1 cup dry vermouth, dry white wine, water or additional broth

Salt and freshly cracked black pepper, to taste

Vegan parmesan or regular parmesan cheese (optional garnish)

Handful of roughly chopped fresh basil or parsley (optional garnish)

Covering your sheet pan in aluminum foil prevents tomatoes from sticking, as does a reusable silicone baking mat.

Preparation

For the roasted tomatoes

For the roasted tomatoes, preheat the oven to 450 degrees Fahrenheit. In a large bowl, toss together tomatoes, garlic, lemon zest, olive oil, salt, pepper, and chili flakes (if using).

Add tomato mixture to a foil-lined rimmed baking sheet and make sure tomatoes are cut-side up. Generously sprinkle with grated parmesan (if using). Transfer baking sheet to the oven and roast for 30 to 45 minutes, or until tomatoes are softened and lightly browned around the edges.

Sprinkle the fresh thyme leaves evenly over the tomatoes as soon as they come out of the oven. At this point, if needed, you can leave the tomatoes in the turned-off oven to stay warm.

For the risotto

While the tomatoes are roasting, make the risotto. In a saucepan over medium-low heat, add vegetable broth and bring to a simmer.

In a separate large skillet or sauté pan over medium heat, add olive oil. Add shallot or onion and cook until softened and slightly translucent, about 5 minutes.

Add the rice and stir until grains turn slightly translucent and begin to crackle, about 3-5 minutes. Add vermouth or wine and cook, stirring with a wooden spoon about every 30 seconds, until the liquid is mostly absorbed, about 2-3 minutes.

Start adding one ladleful at a time of simmering broth to the rice. Cook, still stirring every 30 seconds, until broth is just absorbed before adding more. Repeat this step for about 20 minutes, or until rice is tender, but with a slight al dente bite. You might not need all of the broth. If you use all the broth and your risotto is not done, add water. Season to taste with salt and pepper.

Serve immediately, topped with roasted tomatoes, and garnish as desired with parmesan and/or fresh herbs.

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