April 19, 2024

Roasted Tomato and Red Wine Risotto

Name: Roasted Tomato and Red Wine Risotto
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 can (540 mL) Aylmer® Accents Fire Roasted Unpeeled Diced Tomatoes; 5 cups (1.25 L) sodium-reduced vegetable broth; 1/4 cup (60 mL) butter, divided; 2 large shallots, diced; 2 cloves garlic, minced; 1 1/3 cups (325 mL) Arborio rice; 1/4 tsp (1 mL) each salt and pepper; 1 cup (250 mL) red wine; 1/3 cup (75 mL) grated Parmesan cheese; 1/4 cup (60 mL) finely chopped fresh chives, divided; 1/3 cup (75 mL) shaved Parmesan cheese

15

Prep Time Minutes
45
Total Time Minutes
11
Number of Ingredients
4
Servings

Ingredients

1 can (540 mL) Aylmer® Accents Fire Roasted Unpeeled Diced Tomatoes
5 cups (1.25 L) sodium-reduced vegetable broth
1/4 cup (60 mL) butter, divided
2 large shallots, diced
2 cloves garlic, minced
1 1/3 cups (325 mL) Arborio rice
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) red wine
1/3 cup (75 mL) grated Parmesan cheese
1/4 cup (60 mL) finely chopped fresh chives, divided
1/3 cup (75 mL) shaved Parmesan cheese

Directions

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Step one

In saucepan set over medium heat, bring broth to simmer; reduce heat to low and keep warm.
Step two

Meanwhile, melt 3 tbsp (45 mL) butter in high-sided skillet set over medium-high heat; cook shallots and garlic for 2 to 3 minutes or until slightly softened. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Stir in red wine and Aylmer® Accents Fire Roasted Unpeeled Diced Tomatoes; cook for 5 to 8 minutes or until liquid is thickened.
Step three

Add broth, 1 cup (250 mL) at a time, stirring until almost all of the liquid is absorbed before adding the next addition, until rice is creamy and tender, about 20 minutes.
Step four
Stir in grated Parmesan, remaining butter and 2 tbsp (30 mL) chives. Garnish with shaved Parmesan and remaining chives before serving.