Name: Roast tomato and rosemary risotto
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 6 Roma tomatoes quartered; 2 Tbs fresh rosemary sprigs; 2 cup rice arborio; sea salt and freshly ground black pepper; 2 Tbs olive oil for drizzling; 1 Tbs olive oil for frying; 2 cloves garlic cloves, finely chopped; 1 onion finely chopped; 1/2 cup wine white; 1.2 l stock hot, vegetable; 2 Tbs butter; 1/2 cup parmesan cheese grated; rocket wild, to garnish

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Ingredients (13)

6	Roma tomatoes — quartered
2 Tbs	fresh rosemary — sprigs
2 cup	rice — arborio
	sea salt and freshly ground black pepper
2 Tbs	olive oil — for drizzling
1 Tbs	olive oil — for frying
2 cloves	garlic — cloves, finely chopped
1	onion — finely chopped
1/2 cup	wine — white
1.2 l	stock — hot, vegetable
2 Tbs	butter
1/2 cup	parmesan cheese — grated
	rocket — wild, to garnish

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Method:

Preheat oven to 200ºC.

Place tomatoes on a small baking tray, sprinkle with rosemary, salt and pepper, and drizzle with olive oil. Bake for 20–30 minutes.

Heat olive oil in a heavy-based pot. Sauté garlic and onion for 2 minutes, add rice and sauté for another minute or until rice is golden.

Add wine and stir continuously until it is all absorbed.

Add warm stock (a ladle at a time) and stir continuously until all the stock has been absorbed before adding the next ladle. This should take about 25 minutes.

Stir through the roasted tomatoes and pan juices, add the butter and Parmesan cheese. Season.

Divide risotto between 4 bowls and serve topped with extra Parmesan and rocket.

Text and image:Fairlady

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