Risotto: Tomato Risotto

Name: Risotto: Tomato Risotto
Yield: Serves 4–6
Ingredients: 85 g mozzarella, cubed; 1 small onion, finely chopped; 1 tablespoon butter; 1 cup carnaroli (risotto) rice; freshly grated Parmesan, for serving; 3 cups chicken or vegetable stock; salt and freshly ground black pepper; extra-virgin olive oil; 450 g tomatoes, cut in half (or whole cherry tomatoes); 2 garlic cloves, halved, and 1 garlic clove, minced; ½ teaspoon sugar; 1½ teaspoons chopped fresh rosemary; ⅓ cup dry white wine; chopped fresh basil, for serving; roasted vine tomatoes, for serving

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Reuben at Home

By Reuben Riffel

Published 2016

About

Ingredients

450 g tomatoes, cut in half (or whole cherry tomatoes)
2 garlic cloves, halved, and 1 garlic clove

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C.
Place the tomatoes and half cloves of garlic in a bowl, sprinkle with sugar and a pinch of salt and pepper, drizzle with 2 tablespoons