For this recipe, place the tomatoes in the oven and enjoy the aroma of them slowly cooking over three hours. The end result adds a pop of flavour to your risotto. When making the risotto, ensure you have a glass of wine and a good conversation, or a podcast, on the go as you stir. Serve straight to the table while it’s at its best.
|4 cups||Mixed tomatoes (Main)|
|2 Tbsp||Olive oil|
|3 cloves||Garlic, crushed|
|1 cup||Arborio rice (Main)|
|½ cup||White wine|
|1||400g can chopped tomatoes|
|4 cups||Chicken stock, or vegetable stock, warm|
|1 cup||Grated parmesan cheese|
|1 tsp||Salt and freshly ground black pepper|
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- Preheat an oven to 140C. Place the tomatoes on a baking tray and bake them in the oven for 3 hours. Remove and season with salt and pepper.
- Heat the oil in a large pot. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Stir through the paprika, then add the rice, cooking for 2 minutes.
- Add the wine and bring to a simmer for 3 minutes. Add the tinned tomatoes and stock in two or three batches, bringing to a simmer and stirring for 35 minutes until rice is just cooked.
- Stir through the butter and three quarters of the parmesan. Season with salt and pepper. Gently fold through the roasted tomatoes and serve garnished with the remaining cheese.