Roasted tomato and basil risotto is a delectable meat free entrÃ©e that you will enjoy. Pair it with some white wine and some salad and you are good to go.
8 ripe tomatoes
1 packed cup of basil leaves
4 cloves of garlic
1 cup extra virgin olive oil
1 1/2 L of vegetable stock
1 onion finely chopped
1 1/2 cups Carnaroli or Arborio rice
1/2 cup white wine
50 g butter
40 g freshly grated Parmesan
Parmesan shavings for serving
Preheat the oven at 200C. Next, combine the 1 garlic clove, half of the basil and half of the olive oil in a blender or food processor. Process it for 30 seconds or until smooth.
After, slice the tomatoes and place them on a baking dish face up. Season them with salt and pepper. Pour the basil and garlic mixture over the tomatoes. Roast them in the oven for 1 hour or until the edges are browned. Remove them from the oven and let them cool.
Peel the tomatoes and then place them back into the dish. Roughly chop them and set aside. Make sure to keep all the juices.
Mince the remaining garlic and heat the oil in a deep saucepan or pot over medium heat. SautÃ© the garlic for 1 minute or until fragrant. Add the rice and stir-fry it until they are translucent and coated in oil. Add the wine gradually and stir until it is absorbed by the rice.
Pour one third of the vegetable stock into the pan, but make sure that the rice is covered. Stir until the liquid is almost absorbed and the mixture becomes thicker. Add more stock and repeat the process until there is no more stock left.
Add the leftover basil and the roasted tomatoes into the pot. Stir until all the liquid has been absorbed and the rice is al dente-cooked but not too soft. Add more stock if needed.
Once the risotto is cooked, stir in the grated parmesan cheese. Adjust the taste by seasoning it with salt and pepper. Mix well. Ladle it into individual plates and garnish with parmesan shavings and basil leaves. Serve immediately.
Photo Courtesy Of: Â Â stu_spivack