Rating: 3.5 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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.

  • 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.

Nutrition Facts

744 calories; calories from fat 22%; fat 18g; saturated fat 5g; cholesterol 56mg; sodium 1437mg; carbohydrates 99g; fiber 4g; sugars 4g; protein 33g.
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