Risotto is one of my favourite things to make, and this roasted tomato one that does not disappoint. I like to add roasted tomatoes as a topping for some extra sweetness of the juices in every mouthful.
Pecorino is a great vegetarian alternative to parmesan. I personally prefer it as it has a sweeter taste and richer texture. Alternatively you could get a vegan grated cheese to make this vegan. Either way the roasted tomato will still give it tons of flavour.
Roasting the tomatoes, is what makes this dish cooking time as long as it is, however it worth it. There is something particularly delicious about roasting tomatoes with olive oil. My favourite olive oil to use is by far Filippo Berio. It’s 100% Italian and it’s the brand I use for all of my dishes.
Herb-wise I keep this very simple, soma basil is all you need. The vegetable stock is full of flavour and the fresh basil will enhance that. Not to mention what a classic combination tomato, basil and pecorino make!
I love risottos as they are so easy and versatile. I make it quite often and another easy favourite is still my Lemon and Prawn Risotto.
Roasted Tomato Risotto
- 2 Large Vine Tomatoes
- 230 g Sweet Vine Ripened Tomatoes
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 cup Arborio Rice
- 1/2 White Onion Finely Chopped
- 2 Cloves of Garlic Crushed
- 1/2 cup Parmesan or Pecorino
- 1 Litre Vegetable Stock
- 1/3 cup Basil leaves
- Start by pre heating your oven to 200degrees
- Cut your large tomatoes in quarters and place them on an ovenproof dish
- Using a toothpick pierce small holes in the smaller vine tomatoes and add them to the ovenproof dish
- Rub the oil on the tomatoes and drizzle the salt on them. Bake for 20-25 minutes or until tender
- One the tomatoes are cooked, take half of the chopped ones and blend them
- In a pan butter and add your onion and garlic, let it cook until the onion is translucent
- At this point add the rice and stir, make sure every grain is covered with the butter
- Once the edges of the rice start to become translucent add the blended tomato and stir
- Add 1 ladleful of stock and stir again
- Once the liquid has almost completely been absorbed add another ladleful and stir again.
- Keep doing this until the rice is cooked. The rice should never be dry, there should always be some stock in there
- Once the rice is cooked, add one last ladleful of stock, stir in the pecorino, the rest of the chopped tomatoes and the basil
- Drizzle with some olive oil and garnish with the whole tomatoes before serving