Sun Dec 31 2023
Tomato Risotto With Oven Roasted Cherry Tomatoes
A creamy risotto that is just as suitable for everyday use as it is for a luxurious occasion. The oven roasted tomatoes give a nice sweetness to the classic combination of tomato and basil.
SERVINGS:
COOKING TIME:
Ingredients
Risotto
- 300 g risotto rice
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 1/2 cups white wine
- 800 ml vegetable broth
- 400 ml crushed tomatoes
- 60 g plant-based parmesan, granted
Other
- 250 g cherry tomatoes
- 1 tbsp olive oil
- a few leaves fresh basil
Instructions
- Preheat the oven to 225 degrees.
- Place the cherry tomatoes in an ovenproof dish and drizzle with olive oil. Place the dish in the oven and let the tomatoes roast for about 20 minutes
- Meanwhile, make the risotto by bringing the vegetable broth to a boil.
- Heat a deep skillet with oil to medium heat, and add the onion and garlic. Cook until the onion softens, about 5 minutes.
- To the skillet, add tomato puree, dried oregano and dried basil and let fry for another minute. Pour in the rice and wine and leave to simmer until the wine has reduced.
- Pour in ⅓ of the vegetable broth and simmer. Alternate vegetable broth and crushed tomatoes until all broth is used while letting the rice simmer for approx. 20 minutes. Stir occasionally.
- When the rice is tender, pour in the plant-based parmesan and gently mix to combine. Top with the oven roasted tomatoes and a few leaves fresh basil.