Recipe by Real Simple September 2006


Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

744 calories; calories from fat 22%; fat 18g; saturated fat 5g; cholesterol 56mg; sodium 1437mg; carbohydrates 99g; fiber 4g; sugars 4g; protein 33g.