Roast tomato and rosemary risotto

Recipe from: 16 October 2015
recipe, vegetarian, dinner

Ingredients 13
Servings 4
Time 00:15


  • 6
    roma tomatoes, halved or quartered
  • 2
    fresh rosemary sprigs
  • 2
    Arborio rice
  • sea salt and black pepper
  • 2
    olive oil, for drizzling
  • 1
    olive oil, for frying
  • 2
    garlic, finely chopped
  • 1
    onion, finely chopped
  • 1/2
    white wine
  • 1.2
    hot vegetable stock
  • 2
  • 1/2
    grated Parmesan cheese
  • wild rocket to garnish


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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Read more on: dinner  |  recipe  |  vegetarian

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