Mediterranean Diet Cookbook for Beginners UK: 150 Budget-Friendly, Nutrient-Rich, and Tasty Mediterranean Recipes by Melania Jimenez

Author:Melania Jimenez [Jimenez, Melania]
Language: eng
Format: epub
Published: 2023-09-03T00:00:00+00:00

Risotto with Roasted Tomatoes

Yield: 4 servings | Prep time: 10 minutes | Cook time: 45 minutes

Ingredients:

• 250g cherry tomatoes, halved

• 2 tablespoons olive oil, divided

• Salt and black pepper, to taste

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 300g Arborio rice

• 120ml white wine

• 1 litre vegetable broth, warmed

• 60g grated Parmesan cheese

• 2 tablespoons fresh basil, chopped

Directions:

Preheat your oven to 200°C (180°C fan). In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread the tomatoes on a baking sheet and roast in the preheated oven for 25-30 minutes, until they're softened and slightly charred.

In a large, heavy-bottomed pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.

Add the Arborio rice to the pot and stir to coat with the onion and garlic mixture. Cook for 2 minutes until the rice is toasted.

Pour in the white wine and simmer until almost completely absorbed. Then, add the warmed vegetable broth, 1 ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

Stir in the roasted tomatoes, grated Parmesan cheese, and fresh basil. Season with salt and black pepper to taste.

Serve the risotto hot, garnished with extra Parmesan and basil if desired.

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