For this recipe, place the tomatoes in the oven and enjoy the aroma of them slowly cooking over three hours. The end result adds a pop of flavour to your risotto. When making the risotto ensure you have a glass of wine and a good conversation, or a podcast, on the go as you stir. Serve straight to the table while it’s at its best.
SLOW-ROAST TOMATO RISOTTO RECIPE
Serves 4
4 cups mixed tomatoes
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, crushed
1 tsp paprika
1 cup Arborio rice
½ cup white wine
400g tin chopped tomatoes'
4 cups warm chicken or vegetable stock
10g butter
1 cup grated parmesan cheese
Salt and pepper to taste
1. Preheat an oven to 140C. Place the tomatoes on a baking tray and bake them in the oven for 3 hours. Remove and season with salt and pepper.
2. Heat the oil in a large pot. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Stir through the paprika then add the rice, cooking for 2 minutes. Add the wine and bring to a simmer for 3 minutes. Add the tinned tomatoes and stock in two or three batches, bringing to a simmer and stirring for 35 minutes until rice is just cooked.
3. Stir through the butter and three-quarters of the parmesan. Season with salt and pepper. Gently fold through the roasted tomatoes and serve garnished with the remaining cheese.
