40 minutes

Roasted Cherry Tomato Risotto


  • Abbio Sauté Pan
  • Abbio Sauce Pan 
  • Wood stirring spoon
  • Cutting board
  • Chefs knife 
  • Baking dish or sheet 


    • Dice 1/4 onion or 1 shallot and set aside 
    • Warm up stock in Sauce pan 
    • Preheat oven to 425 degrees 


    1. Start by putting your broth in saucepan, and warming it to a low simmer.
    2. Toss your tomatoes in a bowl balsamic vinegar, a splash of olive oil and salt and pepper to taste.
    3. Place in a baking dish or tray and put in the oven. Set a timer for 15 minutes. 
    4. While the tomatoes cook, melt 1 tbsp of butter in an Abbio Sauté pan over medium heat.
    5. Add onion or shallot to the pan, with a pinch of salt, and cook until translucent, about 3 minutes. 
    6. Add rice to the pan and stir, stir stir! Keep stirring for a few minutes until the rice is no longer opaque, about 3 more minutes. 
    7. Add your white wine and scrape any stuck pieces of rice up off the surface of the pan. Simmer for about 4 minutes until the wine has reduced and been absorbed by the rice. 
    8. Slowly begin adding your broth, about 1 cup at a time. Continue to stir as you add rice. 
    9. You should be about 15 minutes in - time to check the tomatoes! If they are slightly browned, and have burst open, they are done. If not, give them a few more minutes. 
    10. Once the liquid has been completely absorbed, add another cup of broth.
    11. Repeat this step until the rice is creamy, but not soft. Think al dente like your favorite pasta dish. It should take somewhere between 15-30 minutes to get to this point. 
    12. Just before your risotto is done, add in your cheese, and fold into the rice. 
    13. Finally, add your butter and mix well.
    14. Top with with roasted tomatoes, torn basil, and enjoy!