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Roast tomato risotto
Roast tomato risotto
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Irresistible cheesy risotto for the whole family to enjoy.
Ingredients:
  • 1L (4 cups) vegetable liquid stock
  • 60g butter, chopped
  • 1 brown onion, halved, finely chopped
  • 275g (1 1/4 cups) arborio rice
  • 400g cherry tomatoes
  • 18.20 gm olive oil
  • 80g shaved parmesan, or vegetarian hard cheese
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley
  • Pinch of salt
Instructions:
  • Preheat the oven to 180°C. In a medium saucepan, bring the stock to a gentle simmer after boiling.
  • In a large heavy-based saucepan over medium heat, melt the butter until foamy. Saute the onion and garlic for 4 minutes until softened. Add the rice and cook for 2 minutes until grains look glossy.
  • Pour in a generous ladleful of stock (around 125ml/1/2 cup) to the rice mix and stir constantly using a wooden spoon until the liquid is fully absorbed. Repeat the process, adding stock gradually and stirring continuously. Cook for around 25 minutes or until the rice is al dente and the risotto is creamy.
  • Place the tomatoes in a roasting pan, drizzle with oil, toss to coat, and roast in the oven for 15-20 minutes until tender yet firm.
  • Incorporate tomatoes, a portion of the parmesan, and some parsley into the risotto. Mix well to blend the flavors. Taste and adjust seasoning with salt as needed.
  • Serve the risotto in individual bowls, garnish with the rest of the parmesan and parsley, and enjoy while still hot.

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