Name: Tomato and Parmesan Risotto
Yield: 4 servings
Ingredients: 5 cups low-sodium chicken broth; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 3 garlic cloves, thinly sliced; 1 Tbsp. tomato paste; 2 cups cherry tomatoes; ¼ tsp. freshly grated nutmeg (optional); 1 cup arborio or carnaroli rice; Kosher salt; 2 Tbsp. unsalted butter; 2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving; Freshly ground black pepper

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.

Recipe notes