Ingredients
3 cans (14 1/2 ounces each) low-sodium chicken broth
2 tablespoons olive oil
4 cups arborio or carnaroli rice
1 small carrot, finely shredded
12 ounces cherry tomatoes, halved
4 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
Preparation
Bring broth to a simmer in a saucepan over medium heat. Reduce heat to low; keep warm.
Heat oil in a large saucepan over medium heat until hot but not smoking. Add rice, and cook, stirring to coat, until fragrant and translucent, about 5 minutes. Stir in 1/2 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added.
With last addition of broth, stir in carrot and tomatoes. Cook, breaking up tomatoes with the back of a spoon, until almost all liquid is absorbed, 6 to 8 minutes.
Stir in butter. Remove pan from heat; top risotto with cheese.
