Risotto with Blistered tomatoes

Ingredients:

For the Rice:

2 cups arborio rice

1 small yellow onion, diced

4 cloves garlic, minced

1 can diced tomatoes

3 TBS Basil Genovese OR Caramelized Garlic EVOO

3 TBS Feta and Herb Dipper

1 tsp Roasted Garlic Sea Salt

6 cups chicken broth, plus more as needed

1 cup freshly grated parmesan cheese

Roasted Garlic White Balsamic, for serving

For Tomatoes:

2 pints cherry tomatoes

2 cloves garlic, minced

2 tbsp Basil Genovese OR Caramelized Garlic EVOO

1 tbsp Garlic and Herb Dipper

1 tsp Roasted Garlic Sea Salt

Directions:

1. In a large saucepan, warm 3 tbsp EVOO over medium heat. Add onions and garlic and cook until fragrant and transparent.

2. Add rice along with a can of diced tomatoes. Reduce heat to medium-low and add two cups of chicken broth, dipper, and salt.

3. Stirring occasionally, add chicken broth about a cup at a time, allowing liquid to cook off most of the way before adding more. Reduce heat if liquid begins to bubble. Add additional chicken broth as needed, until rice is cooked through and creamy, about 30 minutes to an hour.

4. Remove from heat and stir in freshly grated parmesan. To serve, top with blistered cherry tomatoes and a drizzle of Roasted Garlic White Balsamic.

5. Heat 2 tbsp EVOO over medium heat in a small skillet.

6. Add minced garlic and cherry tomatoes. Sprinkle with dipper and salt. Allow to cook until tomatoes become very soft and begin to burst from their skins. Serve over risotto. Enjoy!