Roasted tomato risotto

Roasting tomatoes is a great way to bring out their sweetness - this delicious risotto is cooked completely in the oven. It also provides one of your five a day and is low in fat.

Preparation time:

10 minutes

Cooking time:

50 minutes

Total time:

1 hour 

Serves:

 4

Ingredients

400g classic vine tomatoes, quartered

500g cherry tomatoes

Extra virgin olive oil spray

Large pinch of saffron strands

2 x 500ml Cooks’ Ingredients Vegetable Stock

4 cloves garlic, finely chopped

Handful of basil leaves, roughly torn

300g carnaroli risotto rice

100g baby spinach leaves

Freshly grated Grana Padano or Parmigiano Reggiano, to serve

Method

1. Preheat the oven to 200ºC, gas mark 6. Place both types of tomato in a large roasting tin so they sit in a single layer. Spray lightly with olive oil spray and roast for 20 minutes until tender but still holding their shape.

2. Meanwhile, put the saffron into a saucepan, pour in the vegetable stock, stir and place over a low heat. Simmer until the tomatoes are ready.

3. Scatter the chopped garlic, torn basil leaves and risotto rice over the tomatoes, then pour over the hot stock. Cover with foil and bake for 30 minutes (at the same oven temperature) until the rice is tender and the liquid has been absorbed.

4. Stir the spinach into the risotto. Scatter over the cheese and serve.