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Roasted Tomato Risotto Recipe | Great British Food Magazine

Roasted Tomato Risotto

Waitrose comfort food

Roasting tomatoes is a great way to bring out their sweetness. What’s more, this delicious risotto is cooked completely in the oven!

    Ingredients
  • 400g classic vine tomatoes, quartered
  • 500g cherry tomatoes
  • Rapeseed oil
  • Large pinch of saffron strands
  • 2 x 500ml vegetable stock
  • 4 cloves garlic, finely chopped
  • Handful of basil leaves, roughly torn
  • 300g carnaroli risotto rice
  • 100g baby spinach leaves
  • Freshly grated Cheddar, to serve
    Method
  • Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Place both types of tomato in a large roasting tin so they sit in a single layer. Drizzle lightly with rapeseed oil and roast for 20 minutes until tender but still holding their shape.
  • Meanwhile, put the saffron into a saucepan, pour in the vegetable stock, stir and place over a low heat. Simmer until the tomatoes are ready.
  • Scatter the chopped garlic, torn basil leaves and risotto rice over the tomatoes, then pour over the hot stock. Cover with foil and bake for 30 minutes (at the same oven temperature) until the rice is tender and the liquid has been absorbed.
  • Stir the spinach into the risotto. Scatter over the cheese and serve.
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