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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 3 September 2009

Oven dried tomato risotto

If you remember, it is good to use vegetable water but so often I drain a saucepan forgetting that it is good to keep some in the fridge. Serve with a crispy green salad and perhaps some garlic bread.

Serves 4
250g good ripe cherry tomatoes – best still on the vine
Sprig of fresh thyme, stripped of the stalk
1 tbsp virgin olive oil
1 red onion, peeled and chopped finely
1 clove garlic, peeled and crushed
175g arborio risotto
rice
400 ml vegetable stock or water
75g fresh rocket leaves
2 sprigs basil, leaves only and roughly chopped
50g parmesan, freshly grated
50g mascarpone

Method
Preheat the oven to 110C / 225F / gas ¼.
Cut the cherry tomatoes in half and put on an oven tray sliced sides up.
Sprinkle with the thyme and some of the olive oil and season with salt and pepper.
Bake in the oven for one hour.
To make the risotto, put the onion and garlic into a frying pan with the rest of the olive oil and cook gently for about three minutes or until they are soft.
Add the rice and stir to coat in the oil for one minute.
Gradually add the stock or water and then simmer the rice or as long as stated on the packet, normally about twenty minutes. Add the stock as you go as it is not drained after cooking.
Remove from the heat when the rice is just soft and stir in the rocket, basil, parmesan and the mascarpone.
Finally add the oven cooked tomatoes and season with salt and freshly ground black pepper.
Serve immediately with a little olive oil poured on each serving.

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