Is there anything better then a big comforting bowl of risotto? Follow my recipe and add a new spin on your favourite Italian dish, using only a few flavours this dish really lets the simple tomato shine, what a tasty way to enjoy a healthy meal. I took my risotto up a level by slow roasting some beautiful tomatoes, if you're in a rush leave them off, but they really are worth the wait.
Prep time 10 mins
Cooking time 40 mins (1 hour if slow roasting tomatoes)
3 salad tomatoes, cut into wedges or 12 smaller tomatoes whole
2 tbsp olive oil
1 tsp dried organo
Salt and pepper to taste
2tsp dried oregano
2 tbsp balsamic vinegar
200g risotto rice
1 onion, finely diced
1 large or 2 smaller garlic gloves, crushed
Fresh basil, enough for roughly 4tbsp once finely chopped
1/2 tin of chopped tomatoes
1 tbsp of tomato puree
Pinch of sugar
2 tsp dried oregano
2 tsp dried basil
100ml red wine
500ml veg stock
2tsp olive oil
salt and pepper to taste (roughly 1.5tsp)
Heat the oven to 140c, place the tomatoes on a baking tray drizzle with the olive oil and season with salt, pepper and dried oregano, do NOT use balsamic yet. place in the oven for an hour, 10 mins before they finish gently pour over the balsamic vinegar.
While the tomatoes are roasting, heat the olive oil on a gentle heat in a pan and add your onion, cook gently until soft then add the garlic, dried oregano, dried basil and salt and pepper, cook for 2 mins
Next add your tomato puree, cook for a minute, then add chopped tomatoes, and pinch of sugar, continue to cook for 2 mins, then add the risotto rice and cook for a few moments, add 2/3 of your chopped basil, then pour in red wine and allow alcohol to cook off, about 5 mins.
Turn the heat down to 5/10 and add the stock, one large ladle at a time, the more effort you put into your risotto the better it will taste, so don't rush it, allow the rice to slowly and full absorb each ladle of stock stirring a few times, then add another.
Once 2/3 of your stock has been absorbed taste the risotto, your rice will need the rest of the stock but now is your chance to adjust the seasoning, tomatoes really do shine if you use plenty of salt and pepper, so have a taste and add a little more according to your own tastebuds, or even add 1tsp more of tomato puree if the tomato needs a boost, but mix this in well if you do. Don't forget your tomatoes in the oven it'll be at this point you'll need to add the balsamic vinegar.
Unless you want to keep this dish vegan, once the rice is fully cooked add a big knob of butter to the pan, this will add extra richness but only optional.
Dish 2 plates up and place your slow roasted tomatoes on top with a last sprinkling of the left over fresh basil, enjoy!!!
