Risotto with oven-baked tomatoes
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Servings
1
This recipe is quick and simple, but bursting with fresh summer flavors and warming Italian vibes. It is a gorgeous dish to serve at a dinner party, as it can be easily prepared while guests are arriving and it looks stunning with the fresh, vibrant tomatoes and basil on top.
Ingredients
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50g Organic Risotto Carnaroli Rice
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A dash dry white wine
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2 small knobs butter
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A good drizzle of Organic extra virgin olive oil
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A dash Dark Balsamic Vinegar
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2-3 spring onions, thinly sliced
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2-3 cups vegetable broth
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1 handful grated Parmigiano Reggiano
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Juice of ½ lemon
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3-4 sweet summer tomatoes, preferably with the stems
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Optional: 1 drop acacia honey
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Optional: chili flakes
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Italian Sea Salt
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Fresh pepper
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Basil leaves
Directions
Preheat the oven to 400 degrees.
Place the tomatoes on a baking sheet with baking paper. Drizzle with olive oil, honey, chili flakes, salt and pepper. Then drizzle a bit of balsamic vinegar on top.
Cook the tomatoes in the oven for approximately 20 minutes, closely monitoring throughout to ensure they do not burn.
Use a sauté pan with high sides or a pot. On low/medium heat, begin with a drizzle of good olive oil and a dollop of butter. Once the butter begins to melt, add in the spring onions and sauté them for a few minutes. Do not allow them to brown. Save a few spring onions for later.
Add in the risotto rice and allow it to absorb some of the butter/ oil in the pan.
Next, add a crack of salt and pour white wine over top so that the rice is covered. Bring the wine to a boil to allow the alcohol to burn off.
Heat the broth slightly so that it is warm when you add it to the pan.
Add the vegetable broth until it covers the rice and allow it to slowly be absorbed into the rice. Gradually add more broth, allowing it to get absorbed each time. Stir often to prevent the rice from sticking to the pan.
Continue cooking the rice this way until it is al dente - it should be softened but still maintain a slight “bite” to it. This should take approximately 18-20 minutes. Remove the rice from the heat.
Squeeze lemon juice over top and add the remaining spring onions, a bit more butter and the grated parmesan cheese to the rice. Stir gently and season with salt and pepper to taste.
Put the lid on the pan to allow the risotto to come together - this is call the “riposo” time and is an important part of the preparation. Allow it to sit with the lid on for 5 minutes.
Scoop the risotto onto a beautiful plate. Arrange the baked tomatoes on top and garnish with basil leaves. Top the dish with a drizzle of Dark Balsamic Vinegar.
