Roasted Tomato Risotto

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This Roasted Tomato Risotto is a simple dish that can easily be enjoyed mid-week. Best of all, it's plant based!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner, Main Course

Cuisine: Italian

Keyword: arborio rice, basil, olive oil, onion, tomato

Servings: people

Calories: 311.62kcal

Pre-heat your oven to 200C / 392F / gas mark 6.
Place the tomatoes in a roasting tin with the garlic cloves; drizzle with the olive oil and season with salt and pepper.
Place the roasting tin in the centre of the oven and roast for 45 minutes or until the skins have blistered and the tomatoes are bursting.
Remove the tomatoes and garlic from the oven and let them cool slightly before adding to a blender and blitzing until smooth.
Place the tomato liquid in a sauce pan with the vegetable stock, stir well and place on a low heat to keep warm.
Add the remaining olive oil to a flat bottomed pan and place on a medium heat.
Sweat the onions in the pan with a pinch of salt for 8-10 minutes or until they are soft and translucent.
Add the rice to the pan and toast it for 1-2 minutes before pouring in the wine.
Let the wine summer until it has been absorbed by the rice.
Spoon in 2 or 3 ladles worth of the warm tomato and vegetable stock and again let it simmer until completely absorbed, stirring occasionally.
Keep adding just one ladle of the tomato liquid and stock at a time, stirring until almost completely absorbed by the rice. Continue this until all of the stock is gone and the rice is tender but not mushy.
Once the rice is cooked, turn off the heat and stir through the vegan parmesan.
Taste the risotto to see if it needs seasoning.
Serve with a few basil leaves and more roasted tomatoes if you wish.