Roasted Tomato Risotto
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 200g cherry tomatoes on the vine
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp Tesco Ingredients Sundried Tomato Paste
- 300g Carnaroli risotto rice
- 200ml vegetarian white wine
- 1 tsp dried ancho chillies, chopped
- 3 sprigs fresh thyme, leaves picked
- 25g sundried tomatoes (soaked for up to 30 mins in boiling water, then chopped)
- 1 lt hot vegetable stock
- 75g veggie goat's cheese, crumbled
- 50g rocket leaves
Method
- 1
Preheat oven to 200C/400F/ Gas 6. Place the tomatoes into a roasting tin, drizzle with a little oil, season and roast for 15 mins. Remove from oven and keep warm.
- 2
Heat the rest of the olive oil in a large saucepan, add the onion and celery, season well and gently fry for five mins or until soft. Add the garlic and paste and fry for one min.
- 3
Add the risotto rice and stir. Turn up the heat to medium, add the wine and bubble for 2-3 mins. Next add the chopped ancho chilli, thyme and sundried tomatoes. Then gradually add one ladleful of hot stock at a time and stir until almost all of the stock has been absorbed before adding the next ladleful. Continue adding until all the stock has been added and the rice is just al dente.
- 4
Divide the risotto between four plates, scatter with the crumbled goat's cheese and a small handful of rocket, then top with the roasted tomatoes and serve.
Roasted Tomato Risotto was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 200g cherry tomatoes on the vine
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp Tesco Ingredients Sundried Tomato Paste
- 300g Carnaroli risotto rice
- 200ml vegetarian white wine
- 1 tsp dried ancho chillies, chopped
- 3 sprigs fresh thyme, leaves picked
- 25g sundried tomatoes (soaked for up to 30 mins in boiling water, then chopped)
- 1 lt hot vegetable stock
- 75g veggie goat's cheese, crumbled
- 50g rocket leaves
- 1
Preheat oven to 200C/400F/ Gas 6. Place the tomatoes into a roasting tin, drizzle with a little oil, season and roast for 15 mins. Remove from oven and keep warm.
- 2
Heat the rest of the olive oil in a large saucepan, add the onion and celery, season well and gently fry for five mins or until soft. Add the garlic and paste and fry for one min.
- 3
Add the risotto rice and stir. Turn up the heat to medium, add the wine and bubble for 2-3 mins. Next add the chopped ancho chilli, thyme and sundried tomatoes. Then gradually add one ladleful of hot stock at a time and stir until almost all of the stock has been absorbed before adding the next ladleful. Continue adding until all the stock has been added and the rice is just al dente.
- 4
Divide the risotto between four plates, scatter with the crumbled goat's cheese and a small handful of rocket, then top with the roasted tomatoes and serve.
Roasted Tomato Risotto was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
