Roasted Tomato Risotto

Memphis won a football game.

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

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

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

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

Ingredients:

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