Tomato risotto

Recipe from: 2/1/2003 12:00:00 AM
recipes risotto vegetarian

Ingredients 12
Servings 1
Minutes 10


Serving Change
  • 8
    tomatoes, halved
  • sugar, salt and freshly ground black pepper
  • bunch of basil
  • 3
    cloves garlic, peeled
  • 250
    olive oil
  • 1.50
    chicken stock
  • 1
    small onion, chopped
  • 500
    risotto rice
  • 125
    white wine
  • 50
  • 50
    Parmesan cheese, freshly grated
  • Parmesan shavings to serve


Season the tomatoes with sugar, salt and freshly ground black pepper and place on a baking tray.

Blend the basil, garlic and half the olive oil in a food processor until smooth.

Drizzle over the tomatoes and roast in a preheated 100 °C oven for 40 minutes.

Allow to cool, then peel, chop and set aside, retaining the juices.
Simmer the stock in a saucepan.

Heat the remaining olive oil in another saucepan and sauté the onion quickly over a medium heat.
Add the rice and cook gently, stirring until it turns translucent.

Add the wine and stir until it evaporates.

Add a ladle of hot stock, to just cover the rice, and cook, stirring, until it is absorbed.
Continue adding the stock, a ladle at a time, until the rice is almost cooked.

This will take about 15 minutes.

Add the chopped tomatoes and stir until the rice is creamy, adding more stock if required.

Stir in the butter and grated Parmesan.

Serve immediately, topped with shaved Parmesan.

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