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Cherry Tomato Risotto

Cherry Tomato Risotto

Chef Mike Rodrigues

Europa, www.europasouthhadley.com, South Hadley, MA


  • 5½ cups chicken stock
  • ¾ cup white wine
  • ½ onion finely chopped
  • 6 cherry tomatoes halved
  • 3 tbsp olive oil
  • 2 cups Arborio rice
  • 1 tbsp parmesan cheese


Saute onion till translucent and add garlic and Arborio stirring to coat Arborio, add 1 cup of stock and still till absorbed, continue to add stock 1 cup a time till cooked add wine, tomatoes and parmesan cheese at end.

Serves 6.