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Roasted tomato risotto
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Roasting tomatoes is a great way to bring out their sweetness - this delicious risotto is cooked completely in the oven. It also provides one of your five a day and is low in fat.
400g classic vine tomatoes, quartered
500g cherry tomatoes
Extra virgin olive oil spray
Large pinch of saffron strands
2 x 500ml Cooks’ Ingredients Vegetable Stock
4 cloves garlic, finely chopped
Handful of basil leaves, roughly torn
300g carnaroli risotto rice
100g baby spinach leaves
Freshly grated Grana Padano or Parmigiano Reggiano, to serve
1. Preheat the oven to 200ºC, gas mark 6. Place both types of tomato in a large roasting tin so they sit in a single layer. Spray lightly with olive oil spray and roast for 20 minutes until tender but still holding their shape.
2. Meanwhile, put the saffron into a saucepan, pour in the vegetable stock, stir and place over a low heat. Simmer until the tomatoes are ready.
3. Scatter the chopped garlic, torn basil leaves and risotto rice over the tomatoes, then pour over the hot stock. Cover with foil and bake for 30 minutes (at the same oven temperature) until the rice is tender and the liquid has been absorbed.
4. Stir the spinach into the risotto. Scatter over the cheese and serve.
Typical values per serving:
This recipe was first published in July 2011.