Rosemary Chorizo Risotto with Roasted Tomatoes
2 cups cherry tomatoes
1 sprig rosemary, leaves removed from stems
1 tbsp olive oil
1 tbsp balsamic vinegar
black pepper and salt
Place the tomatoes in a roasting dish. Sprinkle with rosemary, olive oil, balsamic, pepper and salt. Bake at 350F for 20 minutes. (Start the tomatoes in the oven at the same time you start adding liquid to the risotto.)
2 tbsp olive oil
4 cloves garlic, minced (about 2 tsp)
1 1/2 sprigs fresh rosemary, stripped from leaves and chopped finely (about 1 tbsp)
1/3 large onion (about 1 cup)
1 (2.6oz) chorizo sausage, sliced thinly
1 1/2 chicken breasts, cut into small pieces
1 1/2 cups Arborio rice
about 4 2/3 cups chicken stock
1 1/2 cup frozen petite peas
2 tbsp butter
1/2 cup grated parmesan cheese
Saute the garlic, onion and rosemary in olive oil in a large skillet for about 5 minutes. Add chorizo and chicken. Cook for about 5 minutes, or until chicken starts to look a little dry on the outside.
Add the rice, stirring constantly for about 3 minutes to toast the rice. In small amounts, add the chicken stock, maintaining a level such that the rice is always covered in liquid. Cook for about 20 minutes in this manner, stirring frequently and adding stock as needed. During the last few minutes of cooking, add peas.
Once rice is done, add butter and cheese, stir to mix and remove from heat. Let sit for 5 minutes. Top with roasted tomatoes, making sure to spoon the balsamic reduction on top of the tomatoes.