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Roasted Tomato Risotto

Name: Roasted Tomato Risotto
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 4 Servings
Cuisine: British
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

Image for Recipe - Roasted Tomato Risotto

preparation 10 minutes
cook time 50 minutes
Serves 4

Ingredients Method

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.

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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