A reasonably priced dish for mid-week or a special dinner with friends and family.
Another recipe To add to the repertoire for the tomato harvest.
Serves 4 as a main course
Serves 6 as a starter
For the Risotto
200g risotto rice
2 tbsp olive oil
2 shallots, peeled and finely chopped
2 cloves garlic, minced
100g mushrooms, I used chestnut mushrooms, roughly chopped
80g Parmesan cheese, grated
170ml white wine
1 litre chicken stock (I used 2 chicken stock cubes)
300g cherry tomatoes
Leaves from large bunch of basil
Olive oil spray or drizzle
Salt and freshly ground pepper
Pre-heat the oven to 180c
Heat the oil over a medium heat and gently cook the shallots for 5 mins, stirring occasionally.
Add the garlic and mushrooms and stir fry for around 5-6 mins until the mushrooms are just cooked.
Add the risotto rice and stir For a couple of minutes to coat all the grains.
Add the white wine and stir until it is absorbed.
Place the tomatoes in an ovenproof dish and spray or drizzle with olive oil, season with salt and pepper and scatter the basil leaves over the top. Roast for 10 - 15 mins until the tomatoes are just starting to split and the basil leaves are crisp.
Add add 1 ladle of stock, stirring continually, until The stock has dried up then add another ladle of stock and keep repeating this process until the rice is plump, tender and a little al dente.
Add the butter to the risotto and stir until melted, add 2/3 Parmesan stir in for 1 min.
Serve with the remaining Parmesan sprinkled on top.
Spoon the roast tomatoes over and scatter a few crispy basil leaves on top.
Drizzle with olive oil before serving.