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Image for Recipe - Roasted Tomato Risotto

Roasted Tomato Risotto

Image for Recipe - Roasted Tomato Risotto
  • Time preparation 10 minutes
  • cook time 50 minutes
  • Serve Serves 4

  • 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

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.

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.

Still hungry? Why not have another course

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