Technically summer has come to an end, yet in the Bay Area the fall harvest summer is just beginning. Aaand, the cherry tomatoes keep on coming. I found this unique risotto recipe, which incorporates roasted cherry tomatoes. It is definitely strong on the lemon flavor, which I like, but be forewarned if you’re not a lover of lemon. This may not be the recipe for you. Recipe from Bon Appetit
Lemon Risotto with Roasted Cherry Tomatoes
12 ounces cherry tomatoes
3 Tablespoons olive oil, divided
5 cups (about) low-salt chicken or vegetable broth
2 Tablespoons butter, divided
1/2 medium white or yellow onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 Tablespoon fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel
1. Preheat oven to 350. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside.
2. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
3. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; saute until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all the liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total.
4. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.