Oven Roasted Tomato Risotto – Perfect for Summer
Oven-roasted tomatoes, which have been slightly blackened and become really concentrated in flavour, are the mainstay of this superb dish. This is the perfect meal for a hot summers day.
1 packet ripe cherry tomatoes
4 tablespoons white balsamic vinegar
1 tablespoon honey
1 clove garlic, finely minced
1 tablespoon unsalted butter
6 tablespoons olive oil
2 shallots, thinly sliced
2 cups Carnaroli rice
6-½ cups vegetable stock, warm
½ cup Cheddar cheese, diced
½ teaspoon white pepper, freshly ground
3 tablespoons curly parsley
Roasting tomatoes in the oven:
Preheat the oven to 275°F. Slice the cherry tomatoes in half, lengthwise.
Brush a baking pan with olive oil. Arrange the tomatoes, flesh side up.
In a small bowl, dissolve the honey in balsamic vinegar. Add garlic and 4 tablespoons of olive oil. Season with salt and pepper. Pour the mixture into a plastic squeeze bottle, shake well and squirt it over the tomatoes.
Roast for 2 hours at 275°F. At the end, to ensure the garlic is well roasted, change the setting to broil for about 3-4 minutes. Remove from the oven and allow to cool.
For the risotto:
In a deep saucepan, heat the oil and fry the shallots until golden. Transfer to a plate with the roasted cherry tomatoes, leaving as much oil as possible in the saucepan. In the same saucepan, add the orzo, rice and butter. The oil should coat all the grains. Add 2 cups of vegetable stock and the Cheddar cheese and stir frequently.
After bringing the liquid to a boil, lower the heat to medium-low and cook for about 10 minutes. Check the liquid and periodically add ½ cup of warm stock as soon as the liquid has been absorbed. Let simmer for another 25 minutes.
When the grains are almost cooked, season with salt and pepper. Top with the roasted tomatoes, caramelized shallots and parsley. Stir well. Let sit for about 5 minutes.
Garnish with more curly parsley before serving.