Cherry Tomato Risotto
By Mob Kitchen

Pot Gang tomatoes x Parmesan.
You just can't go wrong.


From the Pot 



(feeds 4) 

400g arborio risotto
2 chicken stock cubes in 1L boiling water
1 large onion, finely chopped
4 garlic cloves, thinly chopped
2tbsp tomato purée
500g cherry tomatoes
1tbsp rosemary, thinly chopped
3tbsp unsalted butter
100g parmesan
handful of basil leaves, chopped
1tsp chilli flakes
olive oil 

Step 1

Heat a tbsp of olive oil in a pan on a high heat and add the whole cherry tomatoes until they’re charred. Set aside. 

Step 2

Heat a glug of oil and tbsp of butter and fry the onion until soft and translucent. Then add the rosemary, garlic, tomato puree and chilli flakes and stir together. 

Step 3

Add the risotto to the sauce until coated and toast for 2 minutes. 

Step 4

Pour a glug of the chicken stock into the risotto. Once the rice has soaked the stock up, add more bit by bit. Continue this process until all the chicken stock is absorbed. It should take about 30 minutes. The risotto should now be thick and creamy. 

Step 5

Now add ¾ of the cooked tomatoes, grate 80g of parmesan, the chopped basil and 2tbsp of butter. Season well and stir. 

Step 6

Once cooked through turn off the heat and let the risotto sit for a couple of minutes. Now time to serve! Place the risotto in a bowl, garnish with the leftover tomatoes and parmesan and enjoy! Mamma Mia! 

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