Roast tomato and rosemary risotto

A delicious meat-free meal.
 
recipe, vegetarian, dinner

Recipe from: 16 October 2015
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

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

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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Read more on: dinner  |  recipe  |  vegetarian
 

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