Simple Risotto with Roasted Tomatoes

Ingredients

• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 2 cups Arborio rice
• 1 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 cup grated Parmesan
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 cups (1 1/2 pints) grape or cherry tomatoes
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves

Preparation

1. Heat oven to 350° F. Place the tomatoes in a single layer on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt. Roast until softened, about 45 minutes. Let cool for 10 minutes.
   
   Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed. Remove from heat and stir in the Parmesan, salt, and pepper, then stir in the tomatoes and thyme. Spoon into individual bowls.