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Roasted tomato & garlic risotto
Roasted tomato & garlic risotto
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Ingredients:
  • 250g (1 punnet) cherry tomatoes, halved
  • 8 garlic cloves, unpeeled
  • 13.80 gm olive oil
  • 825ml (3 1/2 cups) vegetable liquid stock
  • 1 large brown onion, halved, finely chopped
  • 220g (1 cup) arborio rice
  • 125.00 ml loosely packed shredded fresh basil
  • 40.00 ml grated parmesan or vegetarian hard cheese
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray by lining it with non-stick baking paper.
  • Spread cherry tomato halves and garlic in an even layer on a lined tray. Drizzle tomatoes with 1 teaspoon of oil, sprinkle with salt and pepper. Roast in preheated oven for 30 minutes until tomatoes shrink and garlic softens. Remove from oven, squeeze garlic from skin, roughly chop, and transfer to a small bowl. Set aside.
  • Bring the stock to a gentle simmer in a saucepan.
  • In a medium heavy-based saucepan over medium heat, gently cook the onion in the remaining oil until soft and light golden, about 7 minutes. Add the rice and stir for 1 minute until well coated with oil.
  • Stir in one ladleful of simmering stock to the rice, stirring constantly over medium-low heat until absorbed. Continue adding stock, about 1/4 cup at a time, stirring until absorbed. Cook for 20-25 minutes until rice is tender yet firm and risotto is creamy, tasting after 15 minutes.
  • Take the risotto off the heat, then mix in the garlic, basil, and parmesan cheese, stirring gently. Taste and season with salt and pepper. Add the tomatoes and fold them into the rice. Serve the dish in bowls right away, topped with a sprinkle of extra pepper.

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