Tomato season is still here (for a bit longer) and I am taking full advantage of the m but experimenting with recipes that can easily transition into the fall.  Enter…Sungold Tomato Risotto.  

I found a recipe from the New York Time’s Cooking app and tweaked it to make it dairy free and use a beautiful carton of Sungold tomatoes that I got from the Farmer’s Market.  This recipe is filling, took less than 30 minutes and turned out DELICIOUS! 

INGREDIENTS

Makes 4 to 6 servings

• Extra-virgin olive oil
• 2 large Shallots or 1 onion, diced (about 1½ cups)
• Salt and pepper
• 1½ cups arborio rice
• Pinch of red-pepper flakes
• 3 garlic cloves
• ½ cup red wine
• 2 cups baby Sungold (or cherry) tomatoes (keep the skin on)
• 3 cups boiling vegetable broth
• Snipped basil, for garnish

PREPARATION

1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, add the shallots and a generous sprinkle of salt. Stir and cook until shallots until they are soft and fragrant, about 5 minutes. Be carefrul not to burn or overbrown the shallots
2. Add the rice to the onions, stir to coat rice for about 2 minutes. Add red-pepper flakes, garlic, red wine and whole tomatoes, and cook for about 5 minutes more, stirring occasionally to prevent it from burning.
3. Add 2 cups boiling stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
4. When the liquid is absorbed, slowly add remaining broth, stirring to prevent burning, until the rice is cooked. Allow the rice to be firm, not mushy. If the rice is still not cooked, add water until it is the desired texture.
5. Turn off the heat and taste to make any seasoning adjustments (more salt? more pepper?) and drizzle 2 teaspoons of olive oil.
6. When ready to serve, place in bowls and top with fresh basil. If you want to add parmesan cheese at the table, go for it!