Sunblush Tomato Risotto
Another great veggie supper, this risotto is made with a mixture of sunblush tomatoes – available at supermarket deli counters – and cherry tomatoes, which gives a good rich sweet flavour.
- 4 people
- 1 tbsp olive oil
- 25g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 100g sunblush tomatoes, finely chopped
- 2 rosemary sprigs, finely chopped
- 300g risotto rice
- 100ml white wine
- 1–1.2 litres vegetable stock
- 100g cherry tomatoes, quartered
- salt and black pepper
- 30g butter
- 50g Parmesan cheese (or vegetarian alternative), grated, plus extra to serve
Heat the oil and butter in a large sauté pan or a flameproof casserole dish.
When the butter is foaming, add the onion and cook gently until very soft, then turn up the heat to caramelise it around the edges. Add the garlic, sunblush tomatoes, rosemary and rice, then stir for a couple of minutes until the rice is glossy with oil and butter. Season with plenty of salt and pepper.
Add the white wine and let it boil away to nothing. Turn down the heat and start adding the stock a ladleful at a time, stirring constantly and only adding more when most of the liquid has been absorbed. When you have added at least two-thirds of the stock, add the cherry tomatoes and then continue to add the remaining stock.
When the rice is cooked to al-dente and is thick enough for you to trace a clean trail along the bottom of the pan with a spoon, add the butter and Parmesan cheese and beat them into the risotto until it looks creamy. Serve with more Parmesan sprinkled over.