Vegetable risotto with roasted tomatoes recipe

24 ratings Rate
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 470 calories / serving
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Heat the oven to Gas Mark 4, 180ºC, 350ºF. Lightly oil a baking sheet. Cut the tomatoes into 4 bunches, drizzle with a little oil and place in the oven to roast for 10 minutes.

Heat the stock in a pan to a simmer. Melt the butter and remaining olive oil in a large pan, add the shallots and sauté for 3 minutes. Add the garlic and cook for a further 2 minutes.

Add the rice and mix well, coating each grain in oil. Add a ladleful of the hot stock to the rice and mix. Bring to a simmer as the liquid is absorbed by the rice. Continue adding more stock, a ladleful at a time, letting the rice absorb it gradually. Altogether this process will take about 15-20 minutes, until the rice is soft.

Add the spinach, juice, zest, seasoning and half the Parmesan. Mix well for 3 minutes, until the spinach is just wilting. Serve with the remaining Parmesan, topped with the tomatoes.

white wine glassPair this dish with Casa Roscoli Pinot Grigio

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  • Ingredients

  • 325g (11oz) tomatoes on the vine
  • 1tbsp olive oil
  • 1litre (1¾pts) vegetable stock
  • 25g (1oz) butter
  • 2 shallots, diced
  • 1 clove garlic, crushed and chopped
  • 300g (10oz) Arborio rice
  • 300g (10oz) baby spinach leaves, washed
  • zest and juice of 1 lemon
  • freshly ground black pepper
  • 75g (3oz) Parmesan cheese, grated
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  • Energy 1983kj 470kcal 24%
  • Fat 16.1g 23%
  • Saturates 7.9g 40%
  • Sugars 5.2g 6%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 70.6g Protein 15g Fibre 4.9g

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