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A Winter Warmer - Cherry Tomato Risotto

This cheesy risotto with roasted sweet cherry tomatoes and tasty parmesan cheese makes a fulfilling lunch full of rich flavours. Why not make the most of our fantastic range of seasonal vegetables to add some of your favourites to the recipe, or even make your own vegetable stock? We have @mintandrosemary to thank for this delicious dish.

  • Preparation time: 5
  • Cooking time: 45
  • Servings: 2

How to make

  1. Preheat the oven to 180C.
  2. Slice the cherry tomatoes in half and place them on a baking tray. Season with salt, thyme, pepper and olive oil and roast for 30 to 45 minutes.
  3. While the tomatoes are roasting, heat the olive oil into the casserole dish on medium heat.
  4. Lower the heat, and add the finely chopped onion, stirring occasionally until they caramelise. Add the rice and continue stirring for 2 to 3 minutes.
  5. Gradually add the vegetable stock, half a ladle at a time, stirring continually with a wooden spoon until the rice incorporates all the liquid. Add as much stock as necessary, and taste the rice from time to time, taking care that it remains 'al dente.' Continue to cook for about 15 minutes.
  6. Once fully cooked, take the risotto off the heat, add the butter and the grated parmesan and continue stirring until it becomes creamy.
  7. Mix the roasted tomatoes into the risotto. Cover the casserole dish with a lid and leave it to rest for about 2 minutes.
  8. Serve hot, with some freshly ground black pepper and parmesan.