Ingredients (serves 2-3):
For the roasted tomatoes:
- 700 g of cherry tomatoes (large ones if possible, to make skinning easier)
- 2 tablespoons of extra virgin olive oil
- 2 cloves of garlic – finely sliced
- A handful of basil leaves – chopped
- Salt and pepper
For the risotto:
- 1 tablespoon of tomato puree
- 110g of sun-dried tomatoes – roughly chopped
- A large knob of butter
- 1 red onion – finely chopped
- 225g of risotto rice
- 275 ml of dry white wine
- 50g of parmesan – grated
- 1 tablespoon of double cream
- Salt and pepper
Pre-heat the oven to 200 degrees C, then start by skinning the tomatoes. To do this, put them into a bowl and pour boiling water over them and leave for 1 minute. Drain off the water and you should now be able to easily remove the skin from each tomato. Slice each tomato in half and place it onto an oven tray. Sprinkle the garlic and basil over the top along with a good grind of salt and pepper. Place them into the oven for up to an hour until the edges of the tomatoes are blackened. Once cooked, remove them from the oven, allow to cool for a few minutes and then blend the tomatoes and any juices using a blender. Put to one side. Reduce the temperature of the oven to about 180 degrees C.
Melt the butter in a large sauce pan and fry the onions off until nicely coloured. Add the rice and stir around the pan to coat it in the juice of the onions for a few seconds. Pour the wine in and allow to reduce down a little, again stirring the rice around. Add the tomato puree and 330ml of boiling water and give it a good stir. Add the blended tomato mixture, the sun-dried tomatoes and season well with salt and pepper. Heat it all up to a gentle simmer, stirring constantly, and then pour the whole lot into an oven dish. You should place the oven dish into the oven about five minutes before needing it.
Cook in the oven for 25-35 minutes until the rice is nearly ready (it should still have a slight bite to it). Remove the dish from the oven and generously sprinkle some parmesan cheese over the top then return the dish to the oven for a further 5 minutes.
Just before serving, stir in the cream and then top each serving with some basil leaves and another grating of parmesan if you like. Enjoy this lovely meal!
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