Tomato risotto recipe
Roast tomato risotto Roasting the tomatoes intensifies their flavour, perfect for adding to a creamy risotto for a satisfying midweek meal. Each serving provides 513 kcal, 14g protein, 73g carbohydrates (of which 13g sugars), 16g fat (of which 6g saturates), 5.6g fibre and 0.5g salt. 500g/1lb 2oz cherry tomatoes, halved1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, crushed150g/5½oz risotto rice25g/1oz tomato purée600ml/20fl oz hot vegetable stockknob of butter30g/1oz Parmesan (or alternative vegetarian hard cheese), finely gratedhandful fresh basil leavessalt 500g/1lb 2oz cherry tomatoes, halved 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 150g/5½oz risotto rice 25g/1oz tomato purée 600ml/20fl oz hot vegetable stock knob of butter 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated handful fresh basil leaves salt Method Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy. Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite. Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.