Roast tomato risotto
Roasting the tomatoes intensifies their flavour, perfect for adding to a creamy risotto for a satisfying midweek meal.
Each serving provides 513 kcal, 14g protein, 73g carbohydrates (of which 13g sugars), 16g fat (of which 6g saturates), 5.6g fibre and 0.5g salt.
Ingredients
- 500g/1lb 2oz cherry tomatoes, halved
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 150²µ/5½´Ç³ú risotto rice
- 25g/1oz tomato purée
- 600ml/20fl oz hot vegetable stock
- knob of butter
- 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated
- handful fresh basil leaves
- salt
Method
Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper.
Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.
Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft.
Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.
Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.