Lemon Risotto with Roasted Cherry Tomatoes

INGREDIENTS:

12 oz.                    Cherry Tomatoes

2 Tbs                     Olive Oil, divided

5 cups                    Chicken Broth, low sodium

2 Tbs                      Butter, divided

1 cup                      White Onion, finely chopped

2 cups                    Arborio Rice

2 cloves                  Garlic, chopped

1 cup                       Dry White Wine

2 cups                     Baby Arugula, loosely packed

1/2 cup                    Parmesan Cheese, finely grated

1 1/2 Tbs                 Lemon Juice, fresh

2 tsp                        Italian Parsley, fresh and chopped

1 1/2 tsp                  Lemon Juice, fresh

2 tsp                        Italian Parsley, fresh and chopped

1 1/2 tsp                  Thyme, fresh and chopped

1 tsp                         Rosemary, fresh and chopped

1/2 tsp                      Lemon Peel, finely grated

INSTRUCTIONS:
Preheat oven to 350 degrees.  Place tomatoes on rimmed baking sheet.  Drizzle with 1 tbs of oil; sprinkle with salt and pepper.  Toss to coat.  Roast until skins begin to wrinkle, about 12 minutes.  Set aside.  Pour 5 cups of broth into small saucepan, bring to simmer.  Cover and keep warm.

Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in a large saucepan.  Add onion, saute until translucent, about 4 minutes.  Add rice and garlic, sprinkle with salt and pepper.  Stir 2 minutes.  Add wine.  Stir until almost all liquid is absorbed, about 3 minutes.  Stir in 1 cup broth.  Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes.  Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes.  Remove from heat.  Stir in 1 tablespoon of butter and all remaining ingredients.  Fold in tomatoes.  Season with salt and pepper.