Roasted tomato risotto
https://www.coop.co.uk/recipes/roasted-tomato-risotto
This take on the Italian classic is creamy and full of flavour, yet low in saturated fat
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 69g
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Ingredients
- 2 x 250g packs Co-op baby plum tomatoes
- 1 tbsp Co-op olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 rosemary sprigs, leaves picked and finely chopped
- 350g risotto rice
- 125ml red wine (we used Co-op Fairtrade Shiraz)
- 1 litre vegetable stock, made with 2 stock cubes
- Handful basil leaves
- 50g Co-op light soft cheese
- 40g pitted Manzanilla olives, sliced
- Green salad, to serve
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the tomatoes on a roasting tray, drizzle with half the olive oil, season and toss well
- Roast for 20 mins, until starting to burst
- Remove from the oven and set aside 12 tomatoes for a garnish
- Meanwhile, heat the remaining olive oil in a saucepan over a medium heat
- Cook the onion for 5-7 mins, until starting to soften
- Add the garlic and rosemary, then cook for another minute
- Add the rice and stir to coat, then add the wine
- Cook, stirring continuously, until the wine has evaporated
- Add a ladleful of stock and cook, still stirring, until the liquid has evaporated. Continue the process, adding a ladleful of stock at a time, for 10 mins
- Add the tomatoes and all their juices to the pan, then stir
- Continue adding the stock in the same way for 5-7 mins or until the rice is cooked — you might not need all the stock
- Take the pan off the heat, then tear in most of the basil
- Stir in the cheese and most of the olives, then season to taste
- Garnish with the reserved tomatoes, and the remaining olives and basil, then serve with the salad
