Tomato Risotto
This delightful risotto recipe combines the creamy texture of butternut squash, the sweetness of cherry tomatoes, and the freshness of baby courgettes and fennel. The dish is finished off with a dollop of mascarpone, a sprinkle of parmesan, and a handful of baby salad leaves for a burst of flavor in every bite. Enjoy a comforting and colorful meal with this flavorful recipe.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- ½ onion
- ¼ garlic
- 200g/7oz risotto rice
- Salt and freshly ground black pepper
- 150g/5oz butternut squash
- 300ml/10½fl oz water
- 300ml/10½fl oz tomato essencepassata
- 10 cherry tomatoes
- 2 baby courgettes
- 1 baby fennel
- ½ tsp coriander seeds
- 80g/3oz peas
- 2 tbsp mascarpone
- 4 tsp freshly grated parmesan
- 4 tbsp baby salad leaves
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3â4 minutes, or until tender. Add the garlic and fry for a further minute.
- Add the rice, stirring well to coat in the olive oil. Fry for 1â2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
- Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.
- Place the remaining tomato essence into a saucepan and warm through.
- Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5â6 minutes, or until the tomatoes are just tender and collapsed slightly.
- By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry.
- To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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