Roasted Tomato Risotto Recipe

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Nutrition per serving    (USDA % daily values)
CAL
896
FAT
137%
CHOL
14%
SOD
17%

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Ingredients for 4 servings

Kosher salt and freshly ground black pepper

2 large heads garlic, divided into unpeeled cloves

3 roasted tomato halves, recipe follows, chopped

1 onion, peeled and diced

6 to 8 cups White Chicken Stock, recipe follows

2 tablespoons olive oil

8 sprigs fresh thyme

4 pounds uncooked chicken bones or 4 pounds chicken legs, wings, and backs

4 roasted garlic cloves, recipe follows, peeled and chopped

2 leeks, white parts only, trimmed and chopped

2 stalks celery, coarsely chopped

3 to 4 sprigs fresh flat-leaf parsley

1 bay leaf

1/4 cup freshly grated Parmigiano-Reggiano

1 tablespoon unsalted butter

1 onion, peeled and quartered

1 1/2 cups Arborio rice or other short-grain rice

1/2 cup extra-virgin olive oil

Peppercorns

3 to 4 sprigs fresh thyme

20 ripe tomatoes, stems and cores removed

1 carrot, peeled and coarsely chopped

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