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Roasted tomato risotto

Roasted tomato risotto

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.

Ingreadient :
  • 6 large ripe tomatoes
  • 1 bulb of garlic
  • ½ a bunch of fresh thyme , (15g)
  • olive oil
  • 1.2 litres organic vegetable stock
  • 1 onion
  • 1 bulb of fennel
  • 2 knobs of unsalted butter
  • 450 g Arborio risotto rice
  • 150 ml dry white vermouth
  • 80 g Parmesan cheese
Direction :
  • 6 large ripe tomatoes
  • 1 bulb of garlic
  • ½ a bunch of fresh thyme , (15g)
  • olive oil
  • 1.2 litres organic vegetable stock
  • 1 onion
  • 1 bulb of fennel
  • 2 knobs of unsalted butter
  • 450 g Arborio risotto rice
  • 150 ml dry white vermouth
  • 80 g Parmesan cheese