Roasted Tomato Risotto

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Memphis won a football game.

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Not just any football game. THE football game. For approximately 38 reasons, I’m elated that Memphis beat Ole Miss this weekend.

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While I was in school, I think Memphis won 1 football game. It was Homecoming & we played a bunch of blind babies.

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Now they are the best football team in all the land. What a Cinderella story. However, it’s very cruel that the cosmos have forced me to be in WA while Memphis is having such a raging party. I love parties. Sigh

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Luckily, I found a temporary tiger tattoo that I was able to put on my face & represent this weekend.


Time: 1 hour (prep + cooking) | Serves: 4


  • 1.5 cups of arborio rice
  • 6 cups of vegetable stock
  • 1/4 cup of dry white wine
  • 1 pint of grape tomatoes
  • 1 onion, diced
  • 2 tbsp. of olive oil
  • 1 cup of spinach, packed
  • 1 tsp. of crushed red pepper
  • 1 tsp. of dried basil
  • 2 tbsp. of garlic, minced
  • 1/4 cup of parmesan cheese + more for serving
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Arrange tomatoes on a parchment paper-lined baking sheet + drizzle with a tbsp. of olive oil + S+P
  • Roast for 20-23 minutes
  • Heat stock in a saucepan over low-medium heat
  • Heat 1 tbsp. of olive oil in a large pot over low-medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add rice + coat with onions
  • Pour in wine, let rice absorb
  • Add stock one ladle at a time, stirring constantly, letting the rice absorb
  • Once almost all of the stock is used + the rice is tender, stir in cheese
  • Stir in roasted tomatoes + spinach + crushed red pepper + dried basil + S+P
  • Serve hot with more parmesan
  • Send me a hand-written thank you note

12 thoughts on “Roasted Tomato Risotto

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