Roasted Tomato and Feta Risotto


  • 6 cloves garlic unpeeled and whole
  • 2 teaspoons olive oil
  • 1 1/2 pounds grape or cherry tomatoes
  • 4 tablespoons butter
  • 1 large onion
  • 1/2 cup dry white wine
  • 2 cups short-grain white rice
  • 4 1/2 cups vegetable broth
  • Salt and pepper
  • 3 ounces crumbled feta cheese
  • 2 tablespoons grated parmesan cheese
  • 1/4 cup chopped fresh chives
  • PREHEAT your oven to 400F.
  • COAT the whole garlic cloves in 1/4 teaspoon oil and place on a small piece of foil. Crumple the foil into a ball around the garlic, place in a small pan, and put in the oven. Bake for 5 minutes.
  • MEANWHILE, toss the tomatoes with the remaining oil on a baking sheet with sides. Once the garlic has been roasting for 5 minutes, add the tomatoes and cook both for 15 to 20 minutes, or until the tomatoes are all burst but not burnt. Let the garlic cool a bit before scraping out all of the roasted insides and mashing it into a paste.
  • MEANWHILE, turn on the Sauté function. Once hot, add the butter followed by the onion. Sauté for 3 to 4 minutes, until the onion is translucent. Add the minced garlic and cook for 1 minute. Add the wine and cook for 3 to 5 minutes, or until the alcohol smell has cooked off and the wine has reduced by half. Turn off the Sauté function. Add the rice and broth. Season with salt and pepper and stir. Secure the lid.
  • COOK at high pressure for 7 minutes and use a quick release.
  • ADD the mashed roasted garlic and stir well for a creamy texture. Add 2 ounces of the feta and the parmesan and stir. Taste for seasoning.
  • SERVE topped with the tomatoes, chives, and a sprinkle of feta cheese.
  • P.S. This recipe works well with short-grain brown rice, too. Follow the recipe as written except cook at high pressure for 25 minutes.
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