Garlic and Roasted Tomato Risotto

"This recipe is by Alison Roberts and was in AGT. You can use parsley if you don't have fresh basil."
 
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Ready In:
1hr 20mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Preheat oven to 180°C.
  • Line a baking tray with non-stick baking paper.
  • Place the cherry tomato halves in a single layer on lined tray.
  • Place garlic on tray.
  • Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
  • Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
  • Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
  • Set aside.
  • Bring the stock just to the boil in a saucepan.
  • Reduce heat and hold the stock at a gentle simmer.
  • Heat remaining oil in a medium heavy-based saucepan over medium heat.
  • Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
  • Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
  • 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.
  • 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.
  • Cook until rice is tender yet firm to the bite and risotto is creamy.
  • Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
  • Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
  • Taste and season with salt (if needed) and pepper.
  • Add the tomatoes and fold through the rice gently.
  • Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.

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Reviews

  1. Great risotto! There is no stock in the list of ingredients so I just added stock til the risotto was done, probably about 3-4 cups. I also added 1/2 cup of white wine at the beginning of cooking the risotto. When I roasted the tomatoes & I just used regular field tomatoes, I sprinkled them with about 2 tsps of dried basil.
     
  2. I couldn't believe how fantastic this turned out! I used average tomatoes, 2 Tbsp dried basil, and 3 cups vegetarian chicken stock. I'm sure it will taste even better with the cherry tomatoes and fresh basil! The whole family gave this recipe 5+ stars. :)
     
  3. This has got to be the best risotto ever! The flavors blended together so well. I didn't have fresh basil and had to sub dried, but it was still excellent. Thanks for a great recipe.
     
  4. I love risotto; this was is fabulous! I used grape tomatoes, and had to use dried basil (added 2 Tbsp. with the rice). It was still really really good! Thanks!
     
  5. This is the first time I have had risotto and it wont be the last! I read BeckD's review and had to give this a try. I did not see the liquid required for the rice in the recipe so also used chicken stock. So Yummy!!!
     
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Tweaks

  1. This is far and away the best risotto I have ever made or eaten! This is a 10* + recipe, the flavours are just divine. I was tempted to use sun dried tomatoes instead of the cherry ones but I'm glad I didn't, as combination of flavour and texture was just perfect - I think the roasted garlic really makes it. The fresh basil is great too, I can't rave enough about this! I used 2 cups chicken stock and a good cup of white wine to cook the risotto and it was perfect - thank you so much for posting!
     

RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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