Our recipe this week is a easy, oven-baked, Creamy Tomato Risotto! You will need risotto rice, such as arborio rice, to get the best result.
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 47. It is a must-buy recommendation!!
CREAMY TOMATO RISOTTO
Ingredients:
• 30g butter
• 1 large onion, peeled and finely chopped
• 2 garlic cloves, peeled and chopped
• 275g arborio risotto rice
• 875ml hot vegetable stock
• 200g cherry tomatoes, halved
• 2 tsp olive oil
• 3 tbsp mascarpone
• 65g vegetarian Parmesan cheese, finely grated
• Salt and pepper
Methods:
1. Preheat the oven to 180°C Fan/Gas Mark 6.
2. Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook for a couple of minutes until softened and fragrant.
3. Add the risotto rice and stir through well.
4. Add the hot stock and season with salt and pepper. You many want to go easy on the salt as stock cubes are already salty.
5. Bring the risotto up to boil. When it starts to bubble, carefully transfer the contents of the pan to a large baking dish.
6. Place the tomatoes in a roasting tin. Drizzle with olive oil and season with salt and pepper.
7. Put the risotto and the tomatoes in the oven on separate shelves and bake for 12 minutes, then check if the tomatoes are beginning to soften and brown. If they are, remove from the oven. If not, leave them in there with the risotto for a couple more minutes. Stir the risotto, cover with foil and continue baking for another 8–10 minutes until the rice is tender.
8. Remove the risotto from the oven. Stir the mascarpone into the risotto and top with the tomatoes and Parmesan. Stir well and serve immediately.
Note: This recipe should be enough to serve 4.
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