Roasted Tomato Risotto

Cheesy, oozy, fresh, delicious... this is the perfect summer risotto! I love making the most of the beautiful tomatoes at this time of year. And by cooking the caramelised onions before and then adding them in during cooking it will give a better, sweeter flavour to the final dish.

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Serves: 2-3
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Ingredients
For the caramelised shallots:

• 2 shallots
• 1 tbsp of balsamic vinegar 
• 1 tbsp of salted butter
• 1 tbsp of olive oil

For the roasted tomatoes:

• 400g of vine yellow and red cherry tomatoes 
• 2 tbsp of olive oil 
• 1 tbsp of balsamic vinegar 
• 1 tsp of dried oregano 
• A good pinch of sea salt 

For the risotto:

• 750ml vegetable stock plus extra 
• 180g arborio rice
• 70g Grana Padano PDO
• Prosecco DOC Rosé
• A small handful of rocket for garnish 
• 2 tbsp of salted butter

Method

1. Start by making the caramelised onion. Peel and thinly dice 2 shallots. In a skillet on a medium-low heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the diced shallots and cook slowly, stirring occasionally to prevent them from catching, until they are soft and golden brown, about 10-15 minutes. 
2. Once the shallots are caramelised, add 1 tablespoon of balsamic vinegar to the skillet and stir well. Cook for an additional 5 minutes until the vinegar has reduced slightly. Remove from heat and set aside.
3. For the roasted tomatoes, pre-heat your oven to 180°C. Halve and spread the cherry tomatoes on a baking sheet. Drizzle with 2 tbsp of olive oil and 1 tbsp of balsamic vinegar. Sprinkle 1 tsp of dried oregano and a good pinch of sea salt over the tomatoes. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are blistered and slightly caramelised.
4. Before starting with the risotto, heat the stock and keep it warm the whole time. In a large saucepan add the arborio rice and toast for 4-5 minutes on a medium-low heat, stirring occasionally until the rice is nice and hot to the touch. ​. 
5. Now on a medium heat, gradually start adding the vegetable stock to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Half way through the cooking add the caramelised shallots and ​continue to stir, adding stock for about 18-20 minutes or until the rice is creamy and cooked al dente.
6. When the rice is done, turn the heat off and stir in the butter, the grated Grana Padano cheese, 3/4 of the roasted tomatoes, another ladle of stock and a drop of the Prosecco DOC Rosé.  Mix well until the cheese and butter are fully melted and incorporated. Cover the risotto with a lid and let it sit for 2 minutes. 
7. Now taste and adjust the consistency of the risotto. It should be creamy, so add another 1/2 ladle of stock if it needs to be loosened up. Serve up each risotto with a few leaves of rocket and the rest of the roasted tomatoes as a garnish. Enjoy with a cold glass of Prosecco DOC Rosé.

Watch the recipe video

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