The family will love this cheesy risotto.
- Preheat oven to 180°C. Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
- Melt the butter in a large heavy-based saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring, for 4 minutes or until soft. Add rice and cook, stirring, for 2 minutes or until grains appear slightly glassy.
- Add a ladleful (about 125ml/1/2 cup) of stock to the rice mixture and stir constantly with a wooden spoon until all the liquid is absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook for 25 minutes or until rice is tender but firm to the bite and risotto is creamy.
- Meanwhile, place the tomatoes in a roasting pan. Drizzle with oil and toss to coat. Roast in oven for 15-20 minutes or until the tomatoes are tender but still hold their shape. Remove from oven.
- Add tomatoes, half the parmesan and half the parsley to the risotto and stir to combine. Taste and season with salt.
- Spoon risotto among serving bowls. Sprinkle with remaining parmesan and parsley, and serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set