Roast tomato risotto

Recipes / Vegetarian

The family will love this cheesy risotto.

Recipe «Roast tomato risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1L Massel vegetable liquid stock, 60g butter, chopped, 1 brown onion, halved, finely chopped, 2 garlic cloves, crushed, 275g arborio rice , 400g cherry tomatoes, 1 tbsp olive oil, 80g shaved parmesan, or vegetarian hard cheese , 1/4 cup loosely packed coarsely chopped fresh continental parsley, Pinch of salt.

Ingredients:

  • 1L Massel vegetable liquid stock 
  • 60g butter, chopped 
  • 1 brown onion, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 275g arborio rice 
  • 400g cherry tomatoes 
  • 1 tbsp olive oil 
  • 80g shaved parmesan, or vegetarian hard cheese 
  • 1/4 cup loosely packed coarsely chopped fresh continental parsley 
  • Pinch of salt 

Instructions

  1. Preheat oven to 180°C. Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
  2. 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.
  3. 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.
  4. 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.
  5. Add tomatoes, half the parmesan and half the parsley to the risotto and stir to combine. Taste and season with salt.
  6. Spoon risotto among serving bowls. Sprinkle with remaining parmesan and parsley, and serve immediately.