Ingredients for Tomato and Parmesan Risotto

• 1200ml low-sodium chicken broth

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 medium onion, finely chopped

• 3 garlic cloves, thinly sliced

• 1 matsked tomatpuré

• 300g cherry tomatoes

• 1/4 teaspoons freshly grated nutmeg (optional)

• 190g arborio or carnaroli rice

• Koshersalt

• 2 matskedar osaltat smör

• 60g finely grated Parmesan (about 150g ), plus more shaved for serving

• Nymalen svartpeppar

Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.

Meanwhile, heat 2 tablespoons oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.

Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 475ml broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 475ml broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.

Add butter, 60g Parmesan, and remaining 240ml broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

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