Gorgonzola and pine nut risotto with roasted cherry tomatoes recipe
 1 tbsp olive oil1 garlic clove, chopped½ onion, chopped200g/7oz risotto rice (such as arborio or cannaroli)½ tsp chilli flakes55ml/2fl oz white wine200ml/7fl oz hot vegetable stock large handful spinach leaves50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled 1 tbsp olive oil 1 garlic clove, chopped ½ onion, chopped 200g/7oz risotto rice (such as arborio or cannaroli) ½ tsp chilli flakes 55ml/2fl oz white wine 200ml/7fl oz hot vegetable stock large handful spinach leaves 50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled 4 tbsp chopped fresh parsley1 tbsp chopped fresh thyme2 tbsp chopped fresh basil1 garlic clove, chopped 55ml/2fl oz olive oilsalt and freshly ground black pepper 4 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 2 tbsp chopped fresh basil 1 garlic clove, chopped 55ml/2fl oz olive oil salt and freshly ground black pepper 200g/7oz cherry tomatoes1 tbsp olive oilsalt and freshly ground black pepper 50g/1¾oz pine nuts, toasted, to serve 200g/7oz cherry tomatoes 1 tbsp olive oil salt and freshly ground black pepper 50g/1¾oz pine nuts, toasted, to serve Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes.Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente.Stir in the spinach and gorgonzola and set aside to keep warm.For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes. Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes. Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente. Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente. Stir in the spinach and gorgonzola and set aside to keep warm. Stir in the spinach and gorgonzola and set aside to keep warm. For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well. For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well. For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes. For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes. To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts. To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts.