Roasted Tomato Risotto
A creamy risotto with roasted tomatoes and parmesan
Servings: 2 people
Calories: 681kcal
Equipment
- Oven
Ingredients
Roast Tomatoes
- 2 Large Vine Tomatoes
- 230 g Sweet Vine Ripened Tomatoes
- 2 tbsp Olive Oil
- 1 tsp Salt
Risotto
- 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
Instructions
- 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