Roasted Tomato Risotto

Cook Time 1 hour

Serves 4

Ingredients

1 tbsp extra virgin olive oil, plus extra to drizzle

2 French shallots, chopped

3 cloves garlic, finely chopped

300g arborio rice

1 tbsp tomato paste

100ml white wine

1.2L chicken stock

25g butter

20g Parmesan, finely grated

Salt and pepper

600g red grape tomatoes

1 punnet of mixed-coloured grape tomatoes, plus extra to garnish

To Serve

Fresh basil leaves

Method

Preheat the oven to 180°C.

Place the red tomatoes on one tray and the mixed-coloured ones on the other. Drizzle with lots of olive oil and season with salt and pepper. Roast in the oven for 35-40 minutes until blistered.

Place stock in a small pot and bring to a simmer.

In a large sauté pan, sweat the shallot and garlic in the oil and cook until soft and golden. Add the rice and tomato paste and cook off for a minute, then add the wine and allow the rice to absorb the liquid.

Ladle by ladleful, add the stock, allowing the rice to absorb the liquid each time. Do not over-stir; rather, agitate the pan. This should take 15-20 minutes.

While the rice is cooking, blend the red tomatoes into a smooth sauce.

Once the rice is al dente, add the tomato sauce and butter, then remove from the heat. Fold the parmesan through the risotto and the last ladleful of stock.

Divide the risotto between four plates. Garnish with the mixed-coloured tomatoes and basil.