2 cups cherry tomatoes, halved
½ cup pitted kalamata olives
2 tbsp extra virgin olive oil, divided
2 tbsp Mother Raw Greek dressing
1 tbsp vegan butter
2 shallots, chopped fine
4 cloves garlic, minced
1 cup arborio rice
1 cup dry white wine
3 ½ to 4 cups vegetable broth (kept warm on the stove)
⅓ cup Mother Raw Spinach Dip
Salt and pepper to taste
Chopped parsley, for garnish
Risotto is the perfect meal to enjoy when you’re craving something cozy and rich, plus if you’re cooking with someone, you can take turns stirring. This risotto is topped with roasted tomatoes and olives and served with a dollop of Mother Raw spinach dip for extra creaminess.
Preheat the oven to 425℉.
In an oven safe baking dish, combine the tomatoes, olives, half the olive oil and the Mother Raw Greek dressing. Season with salt and pepper. Place in the oven to bake for 15 to 20 minutes, shaking the dish halfway through, until the tomatoes have burst.
Meanwhile, heat a dutch oven over medium heat. Pour in the remaining olive oil and the butter. Once melted, add the shallots and cook until fragrant and translucent, about 5 minutes. Add the garlic and stir until just fragrant, about 30 seconds.
Add the rice to the pot and stir to combine, until toasted, about 1 to 2 minutes. Pour in the wine and cook until evaporated. Slowly add the warmed broth, ½ cup at a time, stirring very frequently for 22 to 24 minutes, until the rice is cooked through.
Remove the risotto from the heat to stop it from cooking and stir in the Mother Raw spinach dip. Season well with salt and pepper.
Divide risotto into bowls and top with the tomatoes and olives. Garnish with parsley.
Greek Inspired Risotto
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