Mediterranean tomato risotto

4 servings Prep: 10 mins, Cooking: 45 mins
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Risotto, jasmine, basmati or wild – we turn this satisfying staple into dishes bursting with flavour.

By Food24 October 14 2019
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Ingredients (18)

250 g cherry tomatoes
1 red onion — quartered
30 ml fresh chillies
salt — just a pinch
30 ml fresh chillies
1 onion — chopped
2 garlic cloves — chopped
5 ml dried oregano
30 ml tomato paste
15 ml butter
500 ml risotto rice
60 ml white wine
410 g tinned tomatoes — chopped
1,5 l chicken stock
125 ml hard cheese — grated, plus extra for serving
1 lemon — juice only
salt and freshly ground black pepper — to taste
fresh basil — shredded for serving
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Preheat the oven to 200°C. Lightly grease a baking sheet with olive oil.

To roast the tomatoes: Arrange the cherry tomatoes and onion quarters on the baking sheet . Drizzle the olive oil over and season with salt. Roast for 15 minutes.

To make the risotto: Heat the olive oil in a deep saucepan or pot and fry the onion until soft. Add the garlic and oregano and fry until fragrant. Stir in the tomato paste.

Add the butter and rice and stir-fry for a minute. Add the white wine and stir-fry until absorbed.

In a separate bowl, mix the canned tomatoes and chicken stock. Add to the risotto spoonful by spoonful using a
soup ladle, stirring continuously. Simmer until the rice is done and most of the stock mixture has been absorbed.

Stir in the cheese and lemon juice and season with salt and freshly ground pepper.

To finish: Spoon the risotto into individual bowls, sprinkle extra cheese and the basil over and serve.

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