Roasted Tomato Risotto

10 minutes prep, 50 minutes cook

Serves 4

Ingredients

400g classic vine tomatoes, quartered

500g cherry tomatoes

Rapeseed oil

Large pinch of saffron strands

2 x 500ml vegetable stock

4 cloves garlic, finely chopped

Handful of basil leaves, roughly torn

300g carnaroli risotto rice

100g baby spinach leaves

Freshly grated Cheddar, to serve

Method

Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Place both types of tomato in a large roasting tin so they sit in a single layer. Drizzle lightly with rapeseed oil and roast for 20 minutes until tender but still holding their shape.

Meanwhile, put the saffron into a saucepan, pour in the vegetable stock, stir and place over a low heat. Simmer until the tomatoes are ready.

Scatter the chopped garlic, torn basil leaves and risotto rice over the tomatoes, then pour over the hot stock. Cover with foil and bake for 30 minutes (at the same oven temperature) until the rice is tender and the liquid has been absorbed.

Stir the spinach into the risotto. Scatter over the cheese and serve.