Roasted Cherry Tomato Risotto
- Total Time
olive oil cooking spray1 spray(s)
fresh cherry tomato(es)4 cup(s), (2 pints)
cooking spray1 spray(s)
table salt¾ tsp
black pepper¼ tsp
balsamic vinegar1 Tbsp
olive oil4 tsp
uncooked onion(s)1 large, chopped
garlic clove(s)2 medium clove(s), minced
dry buckwheat1 cup(s), (groats)
canned chicken broth3 cup(s), hot
basil¼ cup(s), chopped
- Preheat oven to 400°F. Spray large rimmed baking sheet with olive oil nonstick spray.
- Put cherry tomatoes on prepared baking sheet; lightly spray with nonstick spray. Sprinkle tomatoes with 1/4 teaspoon of salt and 1/8 teaspoon of pepper; toss to coat. Bake until tomatoes begin to burst, about 10 minutes. Add vinegar. With back of spoon or with potato masher, coarsely crush tomatoes.
- Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; cooking, stirring often, until softened, about 8 minutes. Stir in buckwheat groats until blended. Add broth, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; bring to boil. Reduce heat and simmer, stirring often, until buckwheat is tender, about 12 minutes. Remove pan from heat; stir in tomato mixture and basil.
- Per serving (1 1/2 cups)