CHARDONNAY AND CABERNET
ROASTED TOMATO AND
MUSHROOM RISOTTO
A creamy and comforting Italian dish. Serves 6.
INGREDIENTS
5 fresh plum tomatoes
1 large portobello
½ cup dry arborio rice
2 ½ teaspoons olive oil
1 cup vegetable broth
PREPARATION
- Preheat your oven to 350°F
- Chop tomatoes. Remove gills and chop portobello mushroom.
- Roast tomatoes and mushrooms for approximately 10 minutes.
- Sauté rice in olive oil until golden.
- Add broth in ¼-cup increments, stirring frequently. Don’t add more broth until it’s fully incorporated.
- Gently fold roasted tomatoes and mushrooms into rice.
2019
CABERNET
SAUVIGNON
2022
CHARDONNAY
