Friday, 7 December 2012

Roast Tomato Risotto - Recipe

 
I decided earlier this year that I was going to make a concerted effort to eat more tomatoes. I promised Joe I would as he read an article that said they were high in anti-oxidants and would keep me cancer free. I love a deal and managed to buy a huge amount of tomatoes so decided that this was a sign to invent a new recipe. This recipe has quite a lot of prep but it is well worth it. My trick for enjoying the long process was to look at this time as time not only to cook and pretend I was sitting on my Tuscan farm doing so, but to catch up on listening to great music. Think kick ass playlist people.
 

you will need;

250g risotto rice
750g tomatoes
2 tbsp. olive oil
salt and pepper
3 tsp dried oregano
knob of butter
3 cups white wine
150 veg stock
40g parmesan cheese

Method;
  1. Preheat your oven to 150C. Quarter and deseed all of your tomatoes (I did warn you about the prep).
  2. Coat your tomatoes in the olive oil and oregano and season. Slowly roast these in the oven.
  3. When they are done leave until they are cool enough to handle.
  4. Meanwhile melt the butter in the pan and lightly toast the rice. Don't let it brown and burn. This step give a much richer flavour.
  5. Add the wine and stock to the rice and turn the heat to a simmer.
  6. Next remove the skin from the tomatoes and add to the risotto.
  7. Cook until the rice is tender, (you may need to add more liquid).
  8. Stir the cheese though and serve. I like to add a little balsamic vinegar to mine, but hey that is just me you don't have to do everything I tell you to do.

Take Care
Nicolette xo

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