Tomato risotto Recipe
- 2 tbsp olive oil, plus extra for drizzling
- ½ onion, finely chopped
- ¼ garlic clove, crushed
- 200g/7oz risotto rice, such as carnaroli
- Salt and freshly ground black pepper
- 150g/5oz butternut squash, peeled and cut into 1cm/½in cubes
- 300ml/10½fl oz water
- 300ml/10½fl oz tomato essence or passata
- 10 cherry tomatoes, halved
- 2 baby courgettes, halved lengthways and sliced into 1cm/½in thick pieces
- 1 baby fennel, sliced
- ½ tsp coriander seeds, lightly crushed
- 80g/3oz peas
- 2 tbsp mascarpone cheese
- 4 tsp freshly grated parmesan, plus extra for sprinkling
- 4 tbsp baby salad leaves
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute.
- Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
- Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.
- Place the remaining tomato essence into a saucepan and warm through.
- Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly.
- By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry.
- To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.
