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Roasted Tomato Risotto and a Vegetarian Family Feast

July 10, 2011

My mother loves the holidays, really any holiday. If the holiday involves tacky decorating, she becomes a bit fanatical about it. Growing up, I knew Halloween was as important to her as Christmas. However, I never knew her to be a super American 4th of July advocate. About ten years ago, my parents built their retirement retreat in a small beach community. During their first summer, they learned about the 4th of July parade, and most importantly The Decorating Competition. Learning that there was a way to be competitive about holiday spirit, she jumped on board. Over the course of the year, she scours catalogues and stores for patriotic gear and signs to litter our yard.  This dedicated effort awarded her the Best Dressed house a few years back, and she continually looks to reclaim her crown. This year, the day of the judging, July 3rd, she enlisted her children, in-laws, and even the young grandchildren. Serafina, decked in her Nana 4th of July outfit, wandered the front porch, while the adults struggled to tack flags and signs to our home. The entire time we were laughing about how ironic it was that our family was being uber-patriotic, when really we were just being uber- competitive, but I wonder if that can be the same thing?

One of the nights at the beach, my mother, sister-in-law JR, and I cooked a vegetarian feast for the family. We made my mother’s veggie’s on puff pastry galette (Click Here to Enjoy that Recipe),

salad with toasted pine nuts

and fried zucchini,

and this new recipe of Roasted Tomato Risotto.

Sorry about the light, it was sort of funny that evening.

All members of the family, vegetarian or carnivore, walked away from the meal very satisfied. My mother and I felt we had a victory when my father commented that he really enjoyed the vegetarian feast. For me, I know it isn’t my job to convince people to become vegetarian, that is something each person needs to wrestle with on their own. However, it is nice to show that you can have a healthy, meatless meal and feel content.

Roasted Tomato Risotto

  • 2 cups of loosely sliced tomatoes
  • 1/2 cup of sliced onions
  • 1 1/2 cup of frozen peas
  • 2 cups of Arborio rice
  • 7 cups of low- sodium vegetable broth (about)
  • Olive Oil
  • 1 tb kosher salt
  • 1 tsp ground pepper
  • 3/4 cup of Pecorino Romano cheese

1. Preheat the oven to 400. Mix together the tomatoes and onions in a roasting pan, and let them roast for 15-20 minutes.

2. Lightly toast your arborio rice in your pan over medium heat. Before it burns, slowly add a cup of broth at a time. Stir in the broth slowly, when it disappears add more. Occasionally add salt and pepper to the risotto

3. When the tomatoes are done add them to the risotto, as well as the frozen peas. Mix in with more broth, salt, and pepper, and 1/2 cup of Romano cheese. Stir well and let the risotto soak up the remaining broth.

4. Serve warm with the rest of the Pecorino Romano cheese on top.

2 Comments leave one →
  1. July 10, 2011 11:57 am

    I want to see the decorated house!

  2. July 10, 2011 12:23 pm

    Haha. Well, we are slowly moving over here. I spent the week unpacking my PhD books/binders/papers, and working on my Field Research. This meant very little decorating. We promise to have a house warming party sometime soon, it will have to be after our couch arrives. After we ordered it a month ago, we are greatly anticipating its arrival sometime in early August. Today? Painting!

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