Anna Williams
Hands-On Time
40 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

Heat oven to 350° F. Place the tomatoes in a single layer on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt.

Step 2

Roast until softened, about 35 minutes. Let cool for 10 minutes.

Step 3

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.

Step 4

Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.

Step 5

Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.

Step 6

Remove from heat and stir in the Parmesan, ¼ teaspoon pepper, and 1 teaspoon salt. Stir in the tomatoes and thyme. Spoon into individual bowls.

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