Garlic And Roasted Tomato Risotto

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 250 g cherry tomatoes, halved
• 8 cloves garlic, unpeeled
• 3 teaspoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 large yellow onion, halved,finely chopped
• 220 g arborio rice (1 cup)
• 1/2 cup loosely packed shredded fresh basil
• 2 tablespoons grated parmesan cheese

Recipe

• 1 preheat oven to 180°c.
• 2 line a baking tray with non-stick baking paper.
• 3 place the cherry tomato halves in a single layer on lined tray.
• 4 place garlic on tray.
• 5 drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
• 6 roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
• 7 remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
• 8 set aside.
• 9 bring the stock just to the boil in a saucepan.
• 10 reduce heat and hold the stock at a gentle simmer.
• 11 heat remaining oil in a medium heavy-based saucepan over medium heat.
• 12 add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
• 13 add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
• 14 add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
• 15 continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
• 16 cook until rice is tender yet firm to the bite and risotto is creamy.
• 17 start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
• 18 remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
• 19 taste and season with salt (if needed) and pepper.
• 20 add the tomatoes and fold through the rice gently.
• 21 spoon into serving bowls and serve immediately sprinkled with a little extra pepper.