Roasted Tomato Risotto Recipe

This simple summer risotto recipe is a perfect vegetarian midweek meal for all the family. Sweet roasted tomatoes and fragrant basil give a bright, fresh flavour to this Italian classic.

Serves 4 - 5 mins to prepare and 25 mins to cook - 454 calories / serving

2 tbsp olive oil
1 onion, finely chopped
2 x 230g packs sweet vine-ripened tomatoes, quartered
300g arborio risotto rice
100ml white wine (optional)
1 vegetable stock cube, made up with 1.5ltr hot water
75g vegetarian Italian style hard cheese, grated
30g pack fresh cut basil, finely chopped, reserving a few leaves to serve

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Preheat the oven to gas 4, 180°C,
 fan 160°C. In a large pan, heat 1 tbsp oil over a medium heat and gently fry the onion for 5 mins until soft.

Meanwhile, put the quartered tomatoes on a baking tray. Drizzle 
with 1 tbsp oil, season and roast for
 20 mins until tender.

Add the rice to the pan with the onion and stir well for 1 min until coated in oil. Pour over the wine,
 if using, and bubble for 1 min. Slowly add the stock, a ladle at a time,
 until almost all the liquid has been absorbed by the rice. Continue until all the stock has been added and the rice is tender. This will take about 20-25 mins.

Stir through the cheese, chopped basil and tomatoes, and season to taste. Scatter with the basil leaves 
to serve.

Freezing and defrosting guidelines 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

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