Roasted Tomato & Basil Risotto
Roasted Tomato & Basil Risotto
Risotto … it’s so time-consuming! Nope, not when you do it this way. Perfect for a dinner party where you want it to look like you fussed but you were actually reading a book. I won’t tell if you don’t.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 250g cherry tomatoes
- 2 tbsp olive oil, divided
- ¾ cup Arborio rice
- 500mL vegetable stock
- 400g passata
- 2 tbsp basil leaves, shredded Additional basil, to garnish
Method
- Preheat oven to 180°C.
- Line a baking tray and scatter the cherry tomatoes in a single layer, drizzling with 1 tbsp of the olive oil.
- Roast for 15 mins until soft and starting to caramelise.
- Heat oil in a large oven-proof casserole dish over medium heat.
- Add Arborio rice and cook for 2 mins, stirring constantly to coat in the oil
- Add vegetable stock and passata and bring to the boil, stirring occasionally.
- Stir shredded basil through, cover dish and place in oven for 25-30 mins, or until rice is tender.
- Stir the rice once during cooking.
- Once cooked, remove from the oven and stir.
- Top with roasted tomatoes and fresh basil before serving.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
