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    Roasted Tomato Risotto

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    Roasted Tomato Risotto

    Serves: 4


    • 16 vine tomatoes
    • 1 tbsp olive oil for frying
    • 2 tbsp olive oil for roasting
    • 2 finely chopped shallots
    • 25g butter
    • 300g risotto rice
    • 1 glass white wine
    • 1 litre vegetable stock
    • 50g grated parmesan
    • 1 handful torn basil leaves


    1. Strip 16 vine tomatoes from the vine and place in an ovenproof dish. Drizzle with 2 tbsp olive oil and season. Roast in a preheated oven at 220°C, gas mark 7, for 15-20 minutes.
    2. Soften 2 finely chopped shallots in a frying pan in 25g butter and 1 tbsp olive oil. Add 300g risotto rice and stir for 2 minutes. Stir in 1 glass of white wine and then 1 litre of boiling vegetable stock in 3 batches, stirring occasionally after each addition until absorbed.
    3. When the rice is tender, remove from heat, stir in tomatoes and juices, 50g freshly grated Parmesan and a handful of torn basil leaves. Season. Serve with more Parmesan.

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