2 pint containers Grape Tomatoes
Extra Virgin Olive Oil
Sea Salt
Black Pepper
1 tbsp butter
1 Tbsp extra Virgin Olive Oil
1/2 cup chopped onions
2 glove garlic minced
2 cups Arborio rice
5 1/2 to 6 cups chicken stock
simmering on the back burner
1/2 cup grated Parmesan cheese
8 ounces prepared pesto
preheat oven to 350 place tomatoes in baking dish and drizzle oil on top. Sprinkle with salt pepper and back for 30 minutes.
Make Risotto.. warm butter and olive oil in large saucepan over medium heat add the onions and garlic and saute until soft about 8-10 minutes. Add rice to the onion mixture and cook stirring constantly for bout 5 minutes. Add the hot stock 1 cup at a time stirring continuously until each cup of stock is absorbed about 25- 30 minutes total.. remove from heat and stir in parmesan cheese season to taste with sea salt spoon the risotto into individual serving bowls and top with pesto and roasted tomatoes.
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Serena Adkins Ellison
Onion Parmesan Roasted Red Potatoes
SERVES 4 -6
2 lbs red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope dry onion soup mix
grated parmesan cheese
pepper
Combine all ingredients in a large plastic bag, seal and shake until well coated.
Empty bag into a 13×9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
Uncover and bake 15 minutes longer or until potatoes are tender.
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