Roasted Tomato & Basil Risotto

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.