Roasted Tomato & Basil Risotto


Sorry it has been a while.  I misplaced the camera cord so I was unable to transfer my pictures to my computer!  Now that I've found it, I'm back in action.  

We like risotto.  We had a clam shell package of fresh basil in the fridge that I couldn't foresee using before it started to get bad, so I started searching for recipes that I had saved that I could use it in.  I found this on Lime in the Coconut.  Even though spring has sprung, it is still feeling more like winter around these parts, so I thought that risotto was quite fitting for the weather we've been having.

1 pint Cherry Tomatoes
7 Garlic Cloves, minced
5 tablespoons Olive Oil
2 tablespoons Butter
1/2 Onion, minced
1 cup Arborio Rice
1 cup Dry White Wine
4-6 cups Vegetable Broth
Handful Fresh Basil, chopped
1/4 cup Parmesan Cheese, grated

Line a baking sheet with tinfoil.  Mix the tomatoes with 3 tablespoons of oil and 4 cloves of minced garlic, and place them on the foil lined pan.  Roast the tomatoes and garlic at 400 degrees for 20-25 minutes.  When they have blistered or popped, remove them from the oven and set aside.  Meanwhile, in a dutch oven or stockpot, heat the butter and remaining oil over medium heat.  Add the onions and garlic and cook until translucent, about 7-10 minutes.  Add the rice and stir occasionally for 7-10 minutes, until the rice has toasted slightly.  Pour in the wine and stir until almost completely absorbed.  Meanwhile, in a small saucepan (or in the microwave), heat the broth to a simmer.  When the wine has been absorbed, add the broth, about 1 cup at a time, stirring until almost completely absorbed.  Repeat until the broth has been used up and rice is al dente, about 30-45 minutes.  Remove from heat and add the tomatoes, cheese, and basil.  Stir to combine and season with salt and pepper, if needed.