Roast Tomato Risotto
Roast Tomato Risotto



  • 500g halved cherry tomatoes
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 150g arborio rice
  • 25g sundried tomato puree
  • 600ml hot veg stock
  • Knob of butter
  • 30g grated parmesan
  • Handful of torn basil
  • Preheat the oven to 220C. Line a baking tray and array the tomatoes, cut-side up, in a single layer. Season with salt and roast for 25 mins.
  • Meanwhile, gently fry the onion and garlic in the oil for 5 mins to soften, then stir in the rice and tomato puree and cook for 2 mins. Pour in a ladle of stock, cook until absorbed, then repeat until the rice has absorbed all the stock and is cooked with a slight bite.
  • Remove the pan from the heat and beat in the cheese and butter. Fold the roasted tomatoes into the risotto, then spoon into bowls and serve with more parmesan and the basil. Yum!
30 mins
2 serving

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