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Roasted tomato risotto
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Total Time:
1 hour
Elevate your risotto with a sweet, juicy roasted tomato and a game-changing drizzle of its roasting juices. Delicious simplicity at its finest.
Ingredients:
  • 6 large ripe tomatoes
  • 1 bulb of garlic
  • ½ a bunch of fresh thyme (15g)
  • 1.2 litres organic vegetable stock
  • 1 onion
  • 1 bulb of fennel
  • 2 knobs of unsalted butter
  • 450 g Arborio risotto rice
  • 150 ml dry white vermouth
  • 80 g Parmesan cheese
Instructions:
  • - Preheat the oven to 180ºC/350ºF/gas 4. - Core the tomatoes with a knife, and place cut side down in a baking dish with the garlic bulb and thyme sprigs. - Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour until they start to burst open. - Simmer the stock. - Finely chop the onion and fennel, then cook in a pan with oil and butter until softened. - Toast the rice for 2 minutes, then stir in the vermouth until absorbed. - Add stock gradually, stirring constantly until the rice is cooked, which will take about 16 to 18 minutes. - Stir in butter, Parmesan, season, and let it rest for 2 minutes. - Divide the risotto among plates, top with a tomato, garlic, fennel tops, and tomato juices.

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