A creamy cherry tomato risotto with roasted tomatoes, arborio rice, and parmesan cheese. This dish is enhanced by the richness of dry white wine and garlic, making it a perfect comfort meal.
1: Put the tomatoes in a roasting tin with a healthy glug of olive oil and salt and roast for 20-25 minutes until bursting and juicy.
2: Let cool slightly before removing the skins and mashing up with a fork.
3: Meanwhile, get your litre of stock in a pan and bring to a gentle simmer.
4: In another pan, sauté diced shallot for 5 minutes in plenty of olive oil.
5: Add in the minced garlic and cook for another minute before stirring through the rice.
6: Pour in the wine and stir gently, once all the wine has been absorbed add in a ladle of stock.
7: Stir gently until all the liquid has been absorbed, then pour in another ladle and repeat until the rice is al dente.
8: Pour in the mushed tomatoes, grated cheese, and stir well.
9: Season to taste and serve with more olive oil and cheese.
