- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ onion, chopped
- 200g/7oz risotto rice (such as arborio or cannaroli)
- ½ tsp chilli flakes
- 55ml/2fl oz white wine
- 200ml/7fl oz hot vegetable stock
- large handful spinach leaves
- 50g/1¾oz gorgonzola (or a similar vegetarian blue cheese), crumbled
- 4 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh basil
- 1 garlic clove, chopped
- 55ml/2fl oz olive oil
- salt and freshly ground black pepper
- 200g/7oz cherry tomatoes
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 50g/1¾oz pine nuts, toasted, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes.
- Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente.
- Stir in the spinach and gorgonzola and set aside to keep warm.
- For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
- For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.
- To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts.