Gorgonzola And Pine Nut Risotto With Roasted Cherry Tomatoes
This delightful risotto recipe combines creamy gorgonzola cheese, flavorful herbs, and roasted cherry tomatoes for a deliciously comforting dish. The creamy risotto is infused with a hint of spice and paired perfectly with the herb oil, creating a symphony of flavors that will have you coming back for seconds. Top it all off with the savory roasted tomatoes and crunchy pine nuts for a satisfying and colorful meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 garlic
- ½ onion
- 200g/7oz risotto rice
- ½ tsp chilli
- 55ml/2fl oz white wine
- 200ml/7fl oz hot vegetable stock
- large handful spinach
- 50g/1¾oz gorgonzola
- 4 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh basil
- 1 garlic
- 55ml/2fl oz olive oil
- salt and freshly ground black pepper
- 200g/7oz cherry tomatoes
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 50g/1¾oz pine nuts
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes.
- Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente.
- Stir in the spinach and gorgonzola and set aside to keep warm.
- For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
- For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.
- To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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