ROASTED TOMATO RISOTTO
Incorporating the fresh and vibrant flavor of roasted tomatoes and garlic with the wonderful texture and flavor of melted mozzarella, Parmesan and herbs, this Roasted Tomato Risotto is absolutely delicious!
Provided by Kimberly Killebrew
Categories Main Course Side Dish
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
- Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
- Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
- Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
- Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
ROASTED TOMATO RISOTTO
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You'll love it.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Vegetables Tomato Lunch & dinner recipes Pasta & risotto Keep Cooking and Carry On
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
- Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
- Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
- Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
- Add a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked - it will need 16 to 18 minutes.
- Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
- Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
Nutrition Facts : Calories 507 calories, Fat 15.3 g fat, SaturatedFat 6.9 g saturated fat, Protein 13.6 g protein, Carbohydrate 77.7 g carbohydrate, Sugar 7.6 g sugar, Sodium 0.7 g salt, Fiber 5.3 g fibre
CREAMY TOMATO RISOTTO WITH CRISPY GARLIC CRUMBS
A deliciously moreish Creamy Tomato Risotto topped with crispy garlic breadcrumbs - made with mainly store cupboard ingredients.
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 19
Steps:
- First make your tomato based stock. Place the tin of chopped tomatoes into a large jug. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
- Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
- Add in the rice and stir until the oil has coated the rice. Add in the wine and stir.
- Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
- After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. Turn the heat down to very low.
- Next make your crispy garlic crumbs. Heat the butter in a small frying pan until it starts to foam slightly.
- Add the salt and the garlic and stir for about 30 seconds.
- Add in the breadcrumbs and stir to ensure the butter covers all of he breadcrumbs. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily. When ready, turn off the heat and add in the parsley, lemon zest and parmesan.
- Now go back to your risotto. Add in the cream, parmesan, lemon juice and salt & pepper. Give everything a good stir, whilst on the heat, and then serve topped with the crispy breadcrumbs.
Nutrition Facts : ServingSize 460 g, Calories 488 kcal, Carbohydrate 67 g, Protein 13 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 1010 mg, Fiber 5 g, Sugar 10 g
RISOTTO WITH GARLIC AND PARMESAN
Make and share this Risotto with Garlic and Parmesan recipe from Food.com.
Provided by mutantstar
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring the broth to a boil over high heat.
- Cover; reduce to low and keep at a simmer.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the rice and stir for about 1 minute to coat all grains.
- Add the garlic and cook an additional minute.
- Add about 1/2-cup of the simmering broth and stir well.
- Stir often until the liquid is absorbed.
- Add another 1/2-cup of the broth and repeat the process.
- It should take about 30 minutes until the last of the broth is absorbed.
- Regulate the heat if it appears that the liquid is absorbed too fast.
- When the rice is done, add the Parmesan cheese and stir well to combine.
- Garnish with the parsley.
- Serve immediately.
ROASTED TOMATO AND BASIL OVEN RISOTTO
Roasted Tomato and Basil Oven Risotto: No need to spend all that time stirring - let the oven do the work for you! If you can't find the mozzarella pearls, chop up some regular mozzarella.
Categories Italian Summer dinner dinner party Risotto
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C (180°C fan) mark 6. Heat 11/2tbsp oil in a large, ovenproof casserole (that has a lid) over medium hob heat. Add garlic and rice, cook, stirring for 1min. Pour in soup, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20min.
- Meanwhile place tomatoes on a small baking tray, drizzle with remaining 1/2tbsp oil and season. Cook in oven for 10-15min until starting to split and soften.
- Remove risotto from oven, stir in most of the Parmesan and all the mozzarella pearls/cherries. Recover with the lid and return to oven, for 10min until the rice is tender and the soup has been absorbed.
- Sprinkle with remaining Parmesan and top with the roasted tomatoes to serve.
Nutrition Facts : Calories 671 calories
ROASTED TOMATO RISOTTO
Provided by Great British Food
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Place both types of tomato in a large roasting tin so they sit in a single layer. Drizzle lightly with rapeseed oil and roast for 20 minutes until tender but still holding their shape.
- Meanwhile, put the saffron into a saucepan, pour in the vegetable stock, stir and place over a low heat. Simmer until the tomatoes are ready.
- Scatter the chopped garlic, torn basil leaves and risotto rice over the tomatoes, then pour over the hot stock. Cover with foil and bake for 30 minutes (at the same oven temperature) until the rice is tender and the liquid has been absorbed.
- Stir the spinach into the risotto. Scatter over the cheese and serve.
GARLIC PRAWN AND TOMATO RISOTTO
This Garlic Prawn and Tomato Risotto is light and creamy with big juicy prawns, bold garlic and rich colourful cherry tomatoes. It's an easy and warming bowl of seaside seafood on a cool winters night.
Provided by Kim
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat a frypan on the stovetop over medium heat and sauté the butter, onion and garlic.
- Add the white wine and stir for another 3 minutes.
- Add in the rice and coat it all over with the butter mixture for 3 to 4 minutes.
- Add 1 cup of stock at a time and bring stir for a minute or two, then add the second cup of stock. Repeat until all stock is added.
- Stock should now be very hot. Add the thyme, sale and chilli flakes
- Add the uncooked prawns with heads removed. As they cook they will go from translucent to white. Try not to stir them to much after you've added them.
- When Risotto has become a thick soup consistency, remove from the heat and add in the parmesan chopped cherry tomatoes and frozen peas. Gently stir these in.
- Serve with lemon wedges.
- This dish is best eaten at the time it is cooked. However you can keep leftovers in the fridge in an air tight container for 24 hours. Discard after this time.
Nutrition Facts : Calories 458 kcal, Carbohydrate 45 g, Protein 39 g, Fat 11 g, SaturatedFat 4 g, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GARLIC AND ROASTED TOMATO RISOTTO
Make and share this Garlic and Roasted Tomato Risotto recipe from Food.com.
Provided by Missy Wombat
Categories Short Grain Rice
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Line a baking tray with non-stick baking paper.
- Place the cherry tomato halves in a single layer on lined tray.
- Place garlic on tray.
- Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper.
- Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft.
- Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl.
- Set aside.
- Bring the stock just to the boil in a saucepan.
- Reduce heat and hold the stock at a gentle simmer.
- Heat remaining oil in a medium heavy-based saucepan over medium heat.
- Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden.
- Add the rice and cook, stirring, for 1 minute or until lightly coated with oil.
- Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed.
- Continue to add the stock, a small ladleful (about ¼ cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful.
- Cook until rice is tender yet firm to the bite and risotto is creamy.
- Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished.
- Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine.
- Taste and season with salt (if needed) and pepper.
- Add the tomatoes and fold through the rice gently.
- Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.
ROASTED GARLIC AND MUSHROOM RISOTTO
Steps:
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for the round 2 recipe, Risotto Cakes.
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
TOMATO AND ROASTED GARLIC PARMESAN RISOTTO
Provided by Kim
Time 45m
Number Of Ingredients 12
Steps:
- Roast your garlic if it is not done already (see note).
- Place the stock in a pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
- In a large pot over medium heat, melt 3 Tbsp of the butter. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.
- Add the rice and garlic powder. Stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.
- Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
- Start cooking your Italian sausage while your risotto is going. Heat a medium saute pan over medium heat. When hot, add the sausage. Cook until browned, approximately 5-7 minutes. Flip and cook until the other side is browned and the sausage is cooked through, approximately 5 minutes more. Set aside.
- Add 1/2 cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process one cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups have been added.
- When your rice is cooked through, remove the pot from the heat. Add the rest of the butter, the Parmesan cheese, roasted garlic, and tomato paste. Stir to combine.
- Taste the risotto and season with salt and pepper as desired. Serve with Italian sausage or other meat of choice if desired.
ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS
Don't be scared by this one. The garlic is not overpowering; it's an extremely subtle and delicate combination.
Provided by Jamie Oliver
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
- Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
- Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
- Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.
- Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.
ROASTED LAMB SHANKS WITH RED WINE,TOMATO & GARLIC RISOTTO
This is a great one dish meal--you basically throw it all in the oven and it cooks itself. Don't be afraid of the amount of liquid used as a lot evaporates & a lot is soaked up by the rice. You can also add some whole fresh tomatoes to roast alongside the lamb if you like.
Provided by Mandy
Categories Rice
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Roast lamb shanks at 200 C in a roasting pan for approx 30 minutes.
- Remove shanks from pan and drain fat from pan then add rice. Sprinkle carrots & celery over rice.
- Mix chili, garlic, stock, tomatoes, wine & rosemary together and pour over rice. (This mixture could be used as a marinade for the lamb prior to cooking).
- Place shanks on top of rice with tomatoes. Cover & cook at 150 C for approx 2 hours.
- Check after an hour or so and add more liquid if necessary.
- Serve garnished with chopped parsley.
Nutrition Facts : Calories 897.1, Fat 34.5, SaturatedFat 14, Cholesterol 242.1, Sodium 803, Carbohydrate 53.4, Fiber 4.9, Sugar 2.2, Protein 78
TOMATO & ANCHOVY RISOTTO WITH CRISPY CRUMBS
Use up budget storecupboard groceries in this simple Italian rice pot with basil and breadcrumb topping
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat half the oil from the anchovies in a saucepan. Add the anchovy fillets and onion and cook for 5 mins to soften. Add the garlic and cook for 1 min more. Tip in the rice, stir to coat in the oil, then cook for 2 mins until the grains turn translucent.
- Add the stock, a ladle at a time, making sure the liquid is absorbed before you add the next and stirring continuously while cooking. Once you've added half the stock, tip in the tomatoes.
- Continue cooking and adding the stock until the rice is cooked but still has a little bite - the risotto should be oozy but not soupy. Season to taste, turn off the heat, put a lid on and leave for 5 mins.
- Heat the remaining anchovy oil in a frying pan, add the breadcrumbs and toss until evenly golden. Serve the risotto in bowls with the crispy crumbs, basil leaves (if you like), and shaved Parmesan scattered on top.
Nutrition Facts : Calories 614 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
ROASTED TOMATO RISOTTO
Roasted tomato risotto is delicious served with a side salad and garlic bread for a dinner your family and friends will love.
Provided by What Jessica Baked Next
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- To prepare the roasted tomatoes: Take the baby plum/cherry tomatoes and place in a small baking dish. Drizzle with one tablespoon of the olive oil and season well with salt and black pepper. We will roast these later on once the risotto has started cooking.
- To make the risotto: Heat the other tablespoon of olive oil in a large pan (I'd recommend using a frying pan). Over a medium to high heat sauté the onion and garlic for a 2-3 minutes until softened. Season well with salt and black pepper.
- Now add the risotto rice to the pan and toast over the heat for another minute.
- In a large jug mix together the pasatta and vegetable stock until combined. Turn the heat down slightly and add a ladel of the tomato/stock liquid to the risotto. Keep adding the liquid bit by bit until it's absorbed, stirrring well in between each addition.
- Once the risotto has been cooking for about 10 minutes, pop the tomatoes you prepared earlier in the oven at 200°C / 180°C Fan / 400°F / Gas Mark 6. Roast the tomatoes for 15-20 minutes. Once they're ready, take out from the oven ready for later.
- Cook the risotto for roughly 25-30 minutes or until the rice is cooked through, add more boiling water or stock to get the consistency as you desire.
- Once the risotto rice is cooked, add 3/4 of the roasted tomatoes and stir through. Serve the risotto in a large bowl or seperate bowls, garnish with the remaining roasted tomatoes and fresh basil leaves.
ROASTED GARLIC & CHICKEN RISOTTO
Campbell's Chicken Broth with Roasted Garlic gives this risotto a richness of flavour that will bring you back for seconds.
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F. In a small bowl mix tomatoes with ¼ tsp each of salt and pepper, balsamic vinegar and 1 tbsp of oil. Place a baking tray lined with parchment paper. Roast for 10-15 minutes or until skin blisters.
- Heat the broth in a pot, hold at a simmer to keep hot, do not let it boil.
- In a large heavy sauté pan, heat 1 tbsp. (30mL) each of olive oil and butter on medium heat and brown the chicken making sure not to over crowd the pan. Sprinkle with ¼ tsp each of salt and pepper, remove from pan and set aside covered.
- Add remaining olive oil and sauté shallots, cook for about 1 minute. Add tomato paste and rice to the pan and fry for 1 minute to coat. Add wine and cook, stirring until wine is absorbed.
- Lower the heat to medium-low and add hot broth, about 1 cup at a time, stir and let simmer until broth is absorbed. Continue adding broth one cup at a time until all broth has been used, stirring with each addition. Rice should be creamy in appearance but still al dente. Remove from heat and stir in remaining butter, parmesan, spinach, chicken, and tomatoes, top with parsley.
Nutrition Facts :
ROASTED TOMATO RISOTTO
Provided by Food Network
Time 6h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat oil in a medium saucepan over medium heat until it slides easily across pan bottom. Add onion and cook, stirring occasionally, until soft, about 15 minutes. Add rice, salt, and pepper and cook, stirring, until rice is heated through and slightly translucent, about 1 minute.
- Add enough stock to almost cover rice, about 2 cups. Simmer, stirring frequently, until rice has absorbed stock, 5 to 10 minutes. Stir in tomatoes, garlic, and another cup of stock. Cook, stirring, until rice looks dry, then add another cup of stock. Continue gradually adding stock, cooking, and stirring, until rice is tender and creamy, about 25 minutes. Stir in butter and cheese, season with salt and pepper, and serve.
- Rinse chicken bones or chicken parts well. Remove the fat and skin if any, and place into a pot with just enough hot water to cover. Bring to a boil over medium-high heat and let boil for about 2 minutes. Drain the chicken and discard the water (this will not remove flavor, just the blood and much of the coagulated proteins that cause scum). Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water, if necessary, to keep the level consistent.
- After 1 hour simmering, add onion, carrot, celery, leeks, bay leaf, and peppercorns. Simmer for 15 minutes. Add parsley and thyme and simmer for an additional 15 minutes. Take pot off heat and strain stock. Cool, and refrigerate for up to 5 days or freeze for up to 4 months.
- Yield: approximately 12 cups stock
- Preheat oven to 350 degrees F. Cut tomatoes in half cross-wise (through the equator), then place tomatoes, garlic cloves, and olive oil in a large bowl. Season with salt and pepper and mix gently. Line 2 large, rimmed baking sheets with parchment paper or aluminum foil. Place tomato halves on baking sheets, cut side down, and pour any olive oil left in bowl over them. Divide garlic and thyme evenly between baking sheets. Bake until tomato skins loosen, about 20 minutes.
- Remove and discard tomato skins. Pour any juices that have accumulated into a bowl and reserve. Return tomatoes to oven and reduce temperature to 275 degrees. Continue roasting, periodically pouring off and reserving juices, until tomatoes are slightly shrunken and appear cooked and concentrated but not yet dry, 3 or 4 hours more.
- Remove tomatoes from oven and allow them to cool on baking sheets. Discard thyme. Transfer tomatoes and garlic to separate containers. Store tomatoes, garlic cloves, and reserved tomato juices in refrigerator for up to 1 week, or in the freezer for up to 6 months.
- Yield: 40 roasted tomato halves, approximately 20 roasted garlic cloves, and 1 to 3 cups roasted tomato juice
- Colicchio: "A white chicken stock is the first step toward making brown chicken stock; it also has many uses of its own."
- "Roasting intensifies the flavor of even less-than-spectacular tomatoes, in case local greenmarket varieties are unavailable...The leftover roasted garlic, incidentally, has a creamy, mellow flavor not found in the raw vegetable and makes a great spread on a piece of crusty bread."
TOMATO & COURGETTE RISOTTO
Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
- Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.
Nutrition Facts : Calories 633 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
ROAST TOMATO RISOTTO
Roasting the tomatoes intensifies their flavour, perfect for adding to a creamy risotto for a satisfying midweek meal. Each serving provides 513 kcal, 14g protein, 73g carbohydrates (of which 13g sugars), 16g fat (of which 6g saturates), 5.6g fibre and 0.5g salt.
Provided by Tally Rye
Categories Main course
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 220C/200C fan/gas 7 and line a baking tray with greaseproof paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.
- Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.
- Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve.
Nutrition Facts : Calories 513kcal, Carbohydrate 73g, Fat 16g, Fiber 5.6g, Protein 14g, SaturatedFat 6g, Sugar 13g
JAMIE OLIVER'S ROASTED TOMATO RISOTTO WITH SWEET FENNEL, CRISPY THYME, GARLIC, VERMOUTH AND PARMESAN
Jamie Oliver's Roasted Tomato Risotto is a delicious and easy veggie-packed dinner with the Mediterranean flavours of sweet fennel, thyme, garlic, Vermouth and Parmesan. Easy on the eyes, this makes a great dinner party dish.
Provided by Jamie Oliver
Categories Dinner
Time 1h
Number Of Ingredients 1
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on). Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed. Add a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked - it will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices. Tip: Squeezing the smooth, mild garlic out of its skin after roasting adds a delicious bonus flavour to the risotto. To make vegetarian: swap Parmesan for vegetarian hard cheese. ENERGY 507kcal • FAT 15.3g • SAT FAT 6.9g • PROTEIN 13.6g • CARBS 77.7g • SUGARS 7.6g • SALT 0.7g • FIBRE 5.3g
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- In a medium saucepan, warm the olive oil. Add the onion and stir over moderate heat until softened. Add the rice and cook for 1 minute, stirring to coat it with oil.
- Add 1 cup of the hot stock to the rice and cook, stirring constantly, until almost all the stick has been absorbed. Add the tomato halves, garlic and another cup of stock and cook, stirring until the stock is absorbed. Continue to add hot stock, 1 cup at a time, stirring until it is absorbed before adding more. The risotto is done when the grains are just tender and bound with a creamy sauce, about 25 minutes in all. Stir in the butter and Parmesan, season with salt and pepper and serve.
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- In a saucepan over medium-high heat, brown the garlic in the oil. Add the tomatoes and bring to a boil, then simmer for about 10 minutes or until the they develop an orange hue (see note). Add the broth. Off the heat, purée the mixture with an immersion blender. Return to a boil. Season with salt and pepper. Keep warm.
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- Heat the oil in a large nonreactive saucepan. Add the garlic and cook over moderately high heat until lightly browned, about 1 minute. Add the tomatoes, vegetable stock, honey and basil and bring to a boil. Lower the heat to moderate and simmer, stirring, until the tomatoes break apart and the sauce thickens, about 20 minutes. Strain the sauce, pressing down on the solids and season with salt and pepper.
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- In a medium saucepan, heat the vegetable stock over moderate heat; keep warm. Heat the remaining 1/4 cup oil in a heavy, nonreactive, medium saucepan. Add the fennel and cook over low heat, stirring, until tender, about 5 minutes. Add the rice and bay leaves and stir to coat with the oil; try not to break up the bay leaves. Stir in the wine and simmer until absorbed, about 2 minutes.
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