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Creamy Tomato Risotto

  • Prep Time: 10
  • Cooking Time: 30
  • Serves 2-4
Creamy Tomato Risotto

Ingredients

For the Risotto

4 tablespoons extra-virgin olive oil, divided

1 shallot, peeled and sliced

2 garlic cloves, peeled and minced

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1/2 cup white wine

1 cup Arborio rice

3 cups vegetable broth

2 cups crimini mushrooms, quartered

2 cups Backyard Farms Cocktail Tomatoes, quartered

1 cup firmly packed spinach leaves, chopped

1/4 cup mascarpone cheese

2 tablespoons grated Parmesan cheese

For Serving

Backyard Farms Cocktail Tomatoes, quartered

Fresh basil, chopped

Grated Parmesan cheese

Preparation

Spend less time standing over the stove and more time wooing your sweetheart with this creamy, no-stir vegetarian risotto. Filled with roasted tomatoes, mushrooms, spinach and cheese, it’s the ultimate comfort food for a cozy, romantic dinner!

Pre-heat your oven to 425 degrees Fahrenheit.

In a medium oven-proof pot with a tight-fitting lid, warm 2 tablespoons of the olive oil over medium-high heat. Add the sliced shallots, garlic and 1/2 teaspoon each of the salt and black pepper and cook, stirring frequently, about 2-3 minutes.

Add the wine and cook, scraping up any browned bit off the bottom of the pot, until the wine is almost evaporated, about 2-3 minutes. Stir in the Arborio rice. Then stir in the vegetable broth. Place the lid on the pot and transfer it to your pre-heated oven to bake for 25 minutes.

Meanwhile, toss the mushrooms and tomatoes together with the remaining 2 tablespoons of olive oil and the remaining 1/2 teaspoon of salt and black pepper. Spread them out onto a large rimmed baking sheet. Then transfer to your pre-heated oven to roast for 20 minutes, stirring them once halfway through the cooking time. Remove the baking sheet from your oven and set it aside.

Remove the risotto from your oven and carefully remove the lid. Stir in the spinach, mascarpone cheese and Parmesan cheese. Then gently stir in the roasted mushrooms and tomatoes. Replace the lid on the pot and let the risotto sit at room temperature for about 5 minutes. Any additional liquid will be absorbed during this time.

If desired, top with fresh quartered Backyard Farms cocktail tomatoes, basil and an additional sprinkle of Parmesan cheese before serving.  

Recipe by Backyard Farms Chef Network Partner, Liz Harris of Floating Kitchen.