Oven Baked Fresh Tomato and Basil Risotto

TURN UP THE HEAT-FRIGID AIR HAS ARRIVED
TIME FOR A WARM POT OF CREAMY TOMATO BASIL RISOTTO

Cook's Notes: Risotto is unbelievably creamy, velvety, buttery, savory, salty and pure addicting – just try to stop at one spoonful! It's a northern Italian rice dish slow cooked in a broth until a delectable creamy consistency. Never fails to impress and a perfect side dish. The oven version is 100% foolproof and doesn’t require constant stirring. What a plus! Do not rinse Arborio as it's important to retain the starch for the dish. 

My original recipe had cooked asparagus and peas added to it.

https://sockfairies.blogspot.com/2019/03/oven-baked-garlic-parmesan-risotto-with.html 

This go around I went for adding in tomatoes (my neighbors have a bumper crop to share) and basil as a cold front was moving in and I needed to pick my plants.  

The recipe could serve 6 but since its so addicting maybe just four. Recipe adapted from carlsbadcravings.com and it's gluten free! It made a delicious side with grilled salmon.  

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/2 cup sweet onions, diced
• 1 cup mini sweet peppers, red and yellow, diced
• 3-4 cloves garlic, minced
• 1- 1/2 cups uncooked Arborio rice
• 4 cups low sodium chicken broth, warmed
• 2 large tomatoes, diced 
• 1-1/2 cups freshly grated Parmesan cheese
• 1/2 teaspoon dried basil 
• 1 teaspoon dried parsley flakes
• 3-4 tablespoons fresh basil leaves, diced
• 1/4 cup white wine e.g. Sauvignon Blanc or Pinot Grigio
• 1/4 cup heavy cream

Directions:

• Preheat oven to 400 degrees. Place broth in a saucepan while sauteing onions and garlic. 
• Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in a large Dutch oven. Increase heat to medium high and saute onions and peppers, 3 minutes.
• Add the rice and stir until well coated with butter and edges begin to look translucent, about 3-4 minutes. Add garlic and sauté an additional 30 seconds.
• Add 4 cups warm chicken broth and seasonings to rice mixture. Bring to a boil, cover with a tight fitting lid and transfer to oven. Bake for 16 minutes or until rice is the softer side of al dente.
• Dice tomatoes and drain a plate lined with a paper towel. 
• When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter,  white wine, fresh basil, diced tomatoes, and 1 cup Parmesan cheese. Stir vigorously until smooth. Place back in oven uncovered and cook 5 minutes more. Add more Parmesan cheese right before serving. Season with salt and pepper if necessary.
• To reheat use a little more chicken broth.