Mediterranean tomato risotto

Risotto, jasmine, basmati or wild – we turn this satisfying staple into dishes bursting with flavour.

  • 250 g cherry tomatoes
  • 1 red onion, quartered
  • 30 ml olive oil
  • pinch of salt
  • 30 ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 5 ml dried oregano
  • 30 ml tomato paste
  • 15 ml butter
  • 500 ml risotto rice
  • 60 ml white wine
  • 410 g 1 can chopped tomatoes
  • 1,5 l chicken stock
  • 125 ml grated hard Italian cheese or mature cheddar
  • squeeze of lemon juice
  • salt and pepper
  • extra grated hard Italian cheese or mature cheddar
  • fresh basil, shredded

Preheat the oven to 200°C. Lightly grease a baking sheet with olive oil.

1 Roast tomatoes Arrange the cherry tomatoes and onion quarters on the baking sheet . Drizzle the olive oil over and season with salt. Roast for 15 minutes.

2 Risotto Heat the olive oil in a deep saucepan or pot and fry the onion until soft. Add the garlic and oregano and fry until fragrant. Stir in the tomato paste.

3 Add the butter and rice and stir-fry for a minute. Add the white wine and stir-fry until absorbed.

4 In a separate bowl, mix the canned tomatoes and chicken stock. Add to the risotto spoonful by spoonful using a soup ladle, stirring continuously. Simmer until the rice is done and most of the stock mixture has been absorbed.

5 Stir in the cheese and lemon juice and season with salt and freshly ground pepper.

6 To finish Spoon the risotto into individual bowls, sprinkle extra cheese and the basil over and serve.