Dinner Tonight: Roasted Tomato Risotto with Fresh Mozzarella Recipe
Ingredients
- 4 pounds tomatoes, cut into quarters
- 4 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- 6 cups vegetable stock
- 2 tablespoons butter
- 1 large white onion, finely chopped
- 1 pound risotto rice
- Sea salt and freshly ground black pepper
- 1 4-ounce ball of buffalo mozzarella, torn or cut into chunks
- microgreens or arugula for garnish
Instructions
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