Roasted tomato risotto with courgette and lemon

Name: Roasted tomato risotto with courgette and lemon
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 450 g classic vine tomatoes, stripped from the vine; 2 courgettes, sliced into 1cm coins; 5 tsp olive oil; 270 g cherry vine tomatoes, stripped from the vine; 1 onion, finely diced; 1 celery stick, finely diced; 1 large carrot, finely diced; 2 garlic cloves, crushed; 300 g risotto rice; 175 ml dry white wine; 500 ml fresh vegetable stock; 1 handful basil leaves, torn; ½ lemon, zest and juice, plus extra wedges to serve; 50 g parmigiano reggiano, grated

This dish brings together all the fresh and vibrant flavours of summer. The rich sweetness of the tomato is matched delicately by a hint of lemon and some sharp Parmigiano Reggiano to finish it off. The perfect recipe to wow your dinner party guests!

4 out of 5 stars(2) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare30 mins
Cook55 mins
Total time1 hr 25 mins

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Ingredients

450g classic vine tomatoes, stripped from the vine
2 courgettes, sliced into 1cm coins
5 tsp olive oil
270g cherry vine tomatoes, stripped from the vine
1 onion, finely diced
1 celery stick, finely diced
1 large carrot, finely diced
2 garlic cloves, crushed
300g risotto rice
175ml dry white wine
500ml fresh vegetable stock
1 handful basil leaves, torn
½ lemon, zest and juice, plus extra wedges to serve
50g parmigiano reggiano, grated

Method

Preheat the oven to 220˚C, gas mark 7. Put the classic vine tomatoes in a roasting tin with the courgettes. Toss with 2 tsp oil, season and roast for 15 minutes. Toss through the cherry tomatoes, return to the oven for 15 minutes, then set aside.
Meanwhile, heat the remaining 3 tsp oil in a large, heavy-based saucepan. Add the onion, celery, carrot and garlic; season and cook gently for 10 minutes, until softened. Turn up the heat a little, add the rice and wine, then cook for 2 minutes until the wine has almost evaporated.
Take the larger roasted tomatoes out of the tin and blend with the stock until smooth. Tip into a separate pan and keep warm over a low heat. Stir 2 ladles of the warm stock mixture into the rice, then reduce the heat and simmer until most of the liquid has been absorbed. Stir in another 2 ladles until almost absorbed. Continue to cook in this way for 20 minutes, until the rice is al dente and the risotto has a loose consistency (add a little extra stock mixture or warm water if needed).
Take the pan off the heat and stir through the cherry tomatoes, courgettes, basil, lemon zest and juice, and most of the parmesan; season. Serve scattered with the remaining parmesan and with the lemon wedges alongside.