I had quite the tomato harvest this year: gorgeous little yellow teardrop tomatoes, orange cherry tomatoes, little campari tomatoes and some big red juicy tomatoes. At times we had so many tomatoes I wasn’t quite sure what I’d do with them. That’s where this recipe came in. So while there are still some gorgeous fresh tomatoes ripening on the vines, I thought I’d share it.
Towards the end of my pregnancy, I was so tired that even the thought of cooking at the end of a long day was unappealing. This, however, was so easy that I made it many times. Unlike traditional risottos that call for continuous tending, this recipe calls for a quick sauté of shallots, garlic, tomatoes and the rice, before it goes in the oven for a little to finish cooking.
- 1 tbsp grapeseed oil
- 1 large shallot, finely diced
- 1 clove garlic, minced
- 1/2 cup arborio rice
- 1 tbsp lemon juice
- 1 cup tightly packed chopped tomatoes
- 1/4 cup marinara sauce
- 1 cup vegetable broth
- Salt and pepper to taste
- 2 tbsps pine nuts
- 1 tbsp chopped fresh basil
- Preheat oven to 350 degrees Fahrenheit.
- Add grapeseed oil to an oven-proof pan and heat on medium-high.
- Add shallot and sauté for 2 minutes or so, until translucent.
- Add garlic and sauté for another minute.
- Add rice and and lemon juice and sauté for another two minutes.
- Add tomatoes, marinara sauce, vegetable broth and a little salt and pepper and stir together.
- Carefully transfer the pan to your pre-heated oven and bake for 25-30 minutes, or until the rice has absorbed the broth and is cooked.
- Remove from oven, taste and season with salt and pepper as needed.
- Fold in fresh basil and pine nuts and serve!
What I love about this risotto is the fresh, bright flavors. It’s not at all heavy, but still provides a satisfying meal!
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