Tomato Risotto with Parmesan and Garlic
Ingredients
- 300g cherry tomatoes
- 250g arborio rice
- 1 litre of stock
- 5 cloves of garlic
- 125ml dry white wine
- 1 shallot
- 3-4 tbsp grated Parmesan
- Salt, pepper and olive oil
Preparation
Put the tomatoes in a roasting tin with olive oil and salt, and roast for 20-25 minutes until bursting and juicy.
Let the tomatoes cool slightly before removing the skins and mashing with a fork.
Meanwhile, bring the litre of stock to a gentle simmer in a pan.
In another pan, sauté diced shallot in olive oil for 5 minutes, then add minced garlic and cook for another minute.
Stir the rice into the shallot and garlic mixture.
Pour in the wine and stir gently until absorbed.
Add a ladle of stock, stir gently until absorbed, and repeat until the rice is al dente.
Pour in the mashed tomatoes and grated cheese, stir well, season to taste, and serve with additional olive oil and cheese.
Tips
Risotto should be wet and not dry; avoid it holding its shape on a plate.
