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Roasted Tomato Risotto

Posted by Peter Carruthers on

Serve: 4        Preparation time: 10 mins        Cooking time: 70 mins



To roast the tomatoes
500g fresh cherry tomatoes
2 garlic cloves, peeled and halved
½ tsp sugar
2 tbsp olive oil
A grind of salt and black pepper
For the risotto
750ml chicken or vegetable broth
1 small onion, finely chopped
1 garlic clove, minced
1 tbsp olive oil
1 tbsp butter
1 cup Arborio rice
1½ tsp chopped fresh rosemary (or ¾ teaspoon dried)
60ml dry white wine
75g cubed mozzarella
¾ tsp salt
Freshly ground black pepper
Parmesan, greated
Fresh basil, chopped


  1. Preheat the oven to 200°C.
  2. Put the tomatoes and garlic in a roasting tin, sprinkle with sugar, salt and pepper, and drizzle with olive oil. Give them a bit of a toss, then roast for about 40 minutes – a little bit of colour is good.
  3. When done blend the tomatoes with the chicken stock until smooth. Pour in to a pan an keep hot on a low light.
  4. Heat the olive oil and butter in a medium saucepan over a medium-high heat. Add the onions and cook until soft and translucent, 5-7 minutes.
  5. Add the garlic and cook for another minute.
  6. Add the rice, stir and cook for one minute to make sure the rice is coated with oil.
  7. Add the white wine and simmer stirring constantly until the wine is mostly evaporated, 2-3 minutes.
  8. Add the hot tomato broth ¼ at a time, keep stiring and add each ¼ when the last has been absorbed, 20-25 minutes.
  9. When the rice is cooked, stir in the mozzarella until melted and incorporated. Adjust the seasoning and the consistency, which should be creamy. Add a drop more liquid if the rice is too dry.
  10. Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.

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