Name: Roasted tomato and taleggio risotto
Total time: 4200 s
Yield: 4
Ingredients: 800 gram tomato; 3 clove garlic; 1 sprig thyme; to taste olive oil; 750 millilitre vegetable stock; 1 knob butter; 2 tablespoon onion; 2 teaspoon easy garlic; 250 gram carnaroli risotto rice; 200 gram taleggio; to taste pea shoots

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a tray with foil and arrange the tomato halves (800 g) . Add the chopped garlic (3 cloves) and thyme (1 sprig) to the tomatoes, drizzle with olive oil (to taste) and season.

Step 2

Roast for about an hour, until the tomatoes have softened and lightly caramelised. Remove the tray from the oven and allow to cool. Once the tomatoes have cooled, blitz in a food processor or in a bowl with a hand blender until smooth.

Step 3

Combine the stock (750 mL) and tomato sauce in a saucepan and bring to a simmer. Keep it at a gentle simmer while you cook the risotto. In a large saucepan, melt a knob of butter (1 knob) over a medium heat and then add the onion (20 g) . Once softened, add the easy garlic (10 g) and cook for 2 minutes.

Step 4

Add the risotto rice (250 g) to the pan and lightly toast for a minute or so. Add the tomato and stock mix to the rice a ladleful at a time, stirring often with a wooden spoon. Once absorbed, add another ladleful and repeat.

Step 5

Keep adding the stock mix until the rice is cooked al dente, then stir in most of the taleggio (200 g) . Serve the risotto topped with pea shoots (to taste) , the remaining taleggio and a drizzle of olive oil.

Roasted tomato and taleggio risotto

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