Description
Roasted Tomato Risotto is a creamy and flavorful Italian main course featuring tender risotto rice enriched with tomato passata and vegetable stock, complemented by sweet roasted cherry tomatoes. This comforting dish pairs perfectly with a side salad and garlic bread, making it an ideal meal to impress family and friends.
Ingredients
Tomatoes
- 325 g baby plum or cherry tomatoes, left whole
- 1 tablespoon olive oil (for roasting)
- Salt and black pepper to taste
Risotto
- 1 tablespoon olive oil (for cooking)
- 1 red or white onion, finely diced
- 2 cloves of garlic, finely chopped
- 300 g risotto rice
- 500 ml tomato passata
- 900 ml vegetable stock, plus extra if needed
- Salt and black pepper to taste
Instructions
- Prepare Roasted Tomatoes: Place the whole baby plum or cherry tomatoes in a small baking dish. Drizzle with one tablespoon of olive oil and season generously with salt and black pepper. Set aside to roast later.
- Sauté Onions and Garlic: Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Add the finely diced onion and chopped garlic, seasoning with salt and black pepper. Sauté for 2-3 minutes until softened and fragrant.
- Toast Rice: Add the risotto rice to the pan and toast it for about one minute, stirring constantly to coat the grains with oil and lightly warm them.
- Prepare Stock Mixture: In a large jug, combine the tomato passata and vegetable stock thoroughly to create the cooking liquid for the risotto.
- Start Cooking Risotto: Lower the heat slightly. Add a ladle of the tomato-stock mixture to the rice. Stir continuously until the liquid is almost absorbed before adding more. Repeat this process gradually, allowing the rice to absorb the liquid bit by bit.
- Roast Tomatoes: After the risotto has been cooking for approximately 10 minutes, place the prepared tomatoes in the oven preheated to 200°C (180°C fan, 400°F, Gas Mark 6) and roast for 15-20 minutes until softened and slightly caramelized.
- Continue Cooking Risotto: Cook the risotto for a total of 25-30 minutes or until the rice is tender and creamy. Add extra boiling water or stock as needed to achieve your desired consistency.
- Combine and Serve: Once the risotto is cooked, fold in three-quarters of the roasted tomatoes. Serve the risotto in a large bowl or individual bowls, garnishing with the remaining roasted tomatoes and fresh basil leaves if desired.
Notes
- You can adjust the consistency of the risotto by adding more stock or boiling water to make it creamier or thicker as preferred.
- Fresh basil leaves make a lovely garnish and add aromatic flavor.
- Serve with garlic bread and a fresh side salad for a complete meal.
- If you prefer, Parmesan cheese can be stirred into the risotto before serving for extra richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
