Ready for some yum? This easy, creamy risotto is rich and flavorful. Be sure to slice the cherry tomatoes… leaving them whole will burn your poor mouth, and we sure don’t need that!
Pesto Risotto with Cherry Tomatoes
In a saucepan, heat oil. Add onion and garlic and saute until nearly caramelized.
Reduce heat and stir rice until evenly coated.
Add vegetable broth slowly in small batches. About 1/4 cup at a time, and make sure it is all absorbed before adding the next batch until rice is tender.
Stir in the pesto, tomatoes, salt & pepper.