Tomato risotto recipe
 A beautiful summer tomato vegetable risotto with squash and fennel. Go the whole hog and make Raymond's tomato essence. 2 tbsp olive oil, plus extra for drizzling½ onion, finely chopped¼ garlic clove, crushed200g/7oz risotto rice, such as carnaroliSalt and freshly ground black pepper150g/5oz butternut squash, peeled and cut into 1cm/½in cubes300ml/10½fl oz water300ml/10½fl oz tomato essence or passata10 cherry tomatoes, halved2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces1 baby fennel, sliced½ tsp coriander seeds, lightly crushed80g/3oz peas2 tbsp mascarpone cheese4 tsp freshly grated parmesan, plus extra for sprinkling4 tbsp baby salad leaves 2 tbsp olive oil, plus extra for drizzling ½ onion, finely chopped ¼ garlic clove, crushed 200g/7oz risotto rice, such as carnaroli Salt and freshly ground black pepper 150g/5oz butternut squash, peeled and cut into 1cm/½in cubes 300ml/10½fl oz water 300ml/10½fl oz tomato essence or passata tomato essence 10 cherry tomatoes, halved 2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces 1 baby fennel, sliced ½ tsp coriander seeds, lightly crushed 80g/3oz peas 2 tbsp mascarpone cheese 4 tsp freshly grated parmesan, plus extra for sprinkling 4 tbsp baby salad leaves Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.Place the remaining tomato essence into a saucepan and warm through.Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through. Place the remaining tomato essence into a saucepan and warm through. Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence. To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.