Roasted Tomato & Basil Risotto
Ingredients
- 1 bag BEN’S ORIGINAL™ INTERNATIONAL GRAINS™ Arborio Rice
- 4 lb Grape Tomatoes
- ¾ cup Olive Oil
- 6 lb Canned Fire Roasted Diced Tomato, strained
- 2 lb Parmigiano Reggiano, shredded
- ½ lb Basil, chopped
Roasted Tomato & Basil Risotto
Makes: 23 Servings
Direction
- Toss tomatoes in oil, season with salt to taste and broil 2-3 minutes, or until they burst and begin to blacken. Set aside.
- Prepare risotto in a large pot according to package directions.
- Add strained canned tomatoes to risotto and stir for 2 minutes to fully incorporate.
- Remove the pot from heat. Add half of the cheese and fresh basil and stir until fully combined. Plate risotto and top with roasted tomatoes and garnish with remaining Parmigiano Reggiano and basil.