Cracked Pepper and Parmesan Tomato Risotto

The flavors of our new sauce shine in this creamy and comforting risotto. Serve this dish as a main, or pair it with eggplant parm, crispy chicken cutlets or roasted branzino. Risotto is definitely a labor of love, but it’s the perfect excuse to put on your fave playlist and move the party to the kitchen.

Prep Time: 5 minutes Total Time: 40 minutes
Serves
4 to 6

Ingredients

  • 4 cups chicken broth
  • 4 stalks cherry tomatoes (on the vine)
  • 2 tbsp olive oil, divided
  • 1/2 tsp flaky salt, divided
  • 2 cups arborio rice
  • 3/4 cup dry white wine
  • 1 jar SAUZ Cracked Pepper and Parmesan
  • 1/4 cup butter, cubed
  • 1/2 tsp kosher salt
  • 1/2 cup finely grated Parmesan cheese, divided

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Prep Time: 5 minutes Total Time: 40 minutes
Instructions:
  1. Set oven to 450°F. Heat chicken broth in pot or saucepan set over medium heat. Reduce to low and keep warm. Place cherry tomato stalks on baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with ¼ tsp flaky salt; set aside.
  2. Heat remaining oil in large, high sided skillet or saucepan set over medium heat. Add arborio rice and cook, stirring, until well coated. Add wine and simmer for 2 minutes or until almost fully reduced.
  3. Ladle about 1/2 cup broth into arborio rice, cook, stirring frequently until absorbed. Repeat until all the broth is used and rice is creamy and al dente, about 20 minutes.
  4. Meanwhile, roast tomatoes for 8 to 10 minutes, or until tender and blistered. Remove from oven and let cool slightly.
  5. Stir Cracked Pepper and Parmesan sauce into risotto and simmer for an additional 5 to 8 minutes or until thickened and rice is tender.
  6. Stir in butter, 1/4 cup Parmesan cheese and salt until smooth and combined.
  7. Divide risotto evenly among serving bowls. Top each with stalk of roasted tomatoes, and remaining Parmesan and flaky salt.
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