Scallion & Cheddar Risotto

Preheat the oven to 450°F. Halve the cherry tomatoes. On a lined sheet pan, toss the cherry tomatoes with a generous drizzle of olive oil; season with ⅓ of the spice blend and S&P to taste. Arrange in a single, even layer and roast in the oven, without stirring, 13 to 15 minutes, until softened.

While the cherry tomatoes confit, cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

In a medium pot, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions, garlic and remaining spice blend. Sauté, 1 to 2 minutes, until the scallions have softened. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups water (5 ½ cups for 4 portions); season with S&P. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).

To the pot of risotto, add the cheddar, green tops of the scallions, ⅓ of the cherry tomato confit and 1 tbsp butter (double for 4 portions). Stir to combine and season with S&P to taste.

In a large bowl, combine the white balsamic vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens and remaining cherry tomato confit; toss gently to combine.

Divide the finished risotto between your bowls. Top the risotto with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!