Caramelized Onion & Tomato Risotto

Ingredients

• Olive oil

  Salad or cooking

  1 ⅓ tbsp or 18g

• Onions

  Welsh, raw

  16 oz or 454g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Tomatoes

  Red, ripe, raw, year round average

  850g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• White rice

  Long-grain, regular, raw, unenriched

  1 ½ cup or 278g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Coat the bottom of a large pot with 1 tablespoon of olive oil and place over medium-low heat.
2. Add the onion and toss a few times to coat the onions with oil.
3. After 20 or 30 minutes the onions should begin to soften up and darken (if not, turn up the heat just a smidge). Stir in the sugar at this point.
4. Continue to cook until the onions are very soft and brown, about 30 minutes more, stirring occasionally.
5. While the onions caramelize, prepare the tomatoes (unless using canned). Preheat the oven to 400.
6. Rub the tomato halves with 1 teaspoon of olive oil and arrange them in an oven safe skillet or roasting pan.
7. Roast the tomatoes until the skins become wrinkly and blistered, about 25 minutes.
8. Remove the tomatoes from the oven and allow them to cool for a bit.
9. When the tomatoes are cool enough to handle, remove the seeds and peels, then coarsely chop the tomatoes. Retain any juices that form in the pan while they roast.
10. When the onions are caramelized, turn the heat up to medium and add the garlic. Saute for about 1 minute, until very fragrant.
11. Stir in the wine, tomatoes, tomato paste and thyme. Raise the heat and bring the liquid to a boil.
12. Lower the heat and allow the mixture to cook for about 5 minutes, until the liquid reduces by about a third.
13. Stir the rice into the pot. Allow the mixture to simmer, stirring frequently, until most of the remaining liquid has been absorbed by the rice.
14. Begin adding the broth, about 1/2 cup at a time, and allowing the mixture to simmer until most of the liquid as been absorbed before making the next addition. Stir the mixture frequently during this process and continue until you've added between 3 and 4 cups of broth and the rice is tender, for about 20 minutes.
15. Stir in the coconut milk and allow the mixture to simmer for 2 or 3 minutes more, until the sauce is thick and creamy.
16. Remove the pot from heat and season with salt and pepper.
17. Divide onto plates and serve.
18. Recipe by: Alissa Saenz (source: https://www.connoisseurusveg.com/tomato-risotto/#wprm-recipe-container-15942)

Similar Foods

• Caramelized Onion Risotto with Zucchini
• Mushroom Risotto with Caramelized Onions
• Caramelized onion frittata
• Pumpkin, Apple & Caramelized Onion Vegan Quesadilla
• Kale With Caramelized Onions and Garlic
• Bison Beer Burgers with Beer-Caramelized Onions