🥕 Ingrédients

• Butter: This is used to lightly saute the shallots and garlic in the pot. You can also use olive oil.
• Shallots: shallots are delicious in risotto and are less sharp and give a softer taste than onions.
• Garlic:fresh garlic for risotto is a must to build flavour.
• Arborio rice: this type of rice is specially made for risotto. It’s very starchy and becomes super creamy when cooked
• Watkins Organic Onion Powder: this onion powder adds a subtle but delicious flavour that elevates the risotto.
• Watkins Organic Ground Black Pepper: the ground pepper pairs perfectly with the parmesan cheese and give a touch of heat to the dish.
• Pomi Strained Tomatoes: these strained Italian tomatoes are a must for an authentic-tasting risotto.
• Vegetable stock: you can also substitute with chicken stock for a non-vegetarian version.
• Lemon: a small squeeze of lemon helps to balance out the flavours of the dish.
• Parmesan cheese: this is a must for risotto! Use good quality parmesan cheese for the best results.
• Cherry tomatoes: these are optional, but are delicious roasted and added on top of the risotto.

👨‍🍳 Instructions

1. Heat the butter in the pot on medium heat, then add the shallots and garlic and let cook for 2 minutes.
2. Add the rice, salt, ground black pepper and onion powder and stir everything together, let cook for another 1-2 minutes so the rice toasts slightly.
3. Slowly add the broth, 1/3 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Repeat until you’ve added 3 cups of broth.
4. Add the strained tomatoes and lemon juice and mix to incorporate.
5. Then continue to add the remaining broth until the rice is cooked to al dente. (cook through with a slight bite to it.)
6. Add the parmesan cheese and stir together. Season with additional salt and pepper if needed.
7. If you’d like to add roasted cherry tomatoes to garnish, lightly coat the tomatoes in oil place them on a baking sheet and roast in the oven at 400 degrees F for 15 minutes.