Provolone Risotto With Petite Tomatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a stockpot.
  • Add the shallot and garlic and saute until translucent.
  • Add rice, stirring to coat.
  • Add wine and 1 cup of heated stock, and cook, stirring constantly until all of the liquid is absorbed.
  • Add in 1 more cup of heated stock, and stir until all is absorbed. Repeat until all of stock has been used.
  • Remove the stockpot from heat, and add in butter and stir.
  • Add in cheese, salt, and pepper, and stir until cheese is melted.
  • Then stir in tomatoes.
  • Garnish with basil.
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