Tomato and Parmesan Risotto
Ingredients
- 5 cups low-sodium chicken broth
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 Tbsp. tomato paste
- 2 cups cherry tomatoes
- ¼ tsp. freshly grated nutmeg (optional)
- 1 cup arborio or carnaroli rice
- Kosher salt
- 2 Tbsp. unsalted butter
- 2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
- Freshly ground black pepper
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