On to the plate

Experimenting with flavours, colours and style of food served at our place

Oven Roasted Tomato Risotto

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I’m make an effort to go back through my Pinterest boards and tick off a few recipes that I’ve pinned.

Creamy rissotoThis recipe was one of the early pins. What caught my eye was, first it was a Rissoto and second it had roasted cherry tomatos. Could there be anything better (other than caramel, orange chocolate and Neenish Tarts)?

Slow roasted tomatosI’m still fairly new to making Rissoto. I’ve made one from Jamie Oliver a couple of times, and also the Saffron Risotto from Annabel Langbein’s book. I had better success with the Saffron Risotto.

I used a different rice which I picked up from Mercato. The liquid absorbed really easily into this rice.

I altered the recipe, as I often do. I’ll post the link below and explain the changes I made.

  • I made only ½ the recipe
  • Of the stock, which I used chicken, I replaced ¼ cup (1/2 if you’re making the full recipe) of stock for ¼ cup of dry white wine
  • I added the wine first and once this was absorbed began to add stock
  • I added the tasty cheese (I used Barry’s Bay) at the end of the cooking along with the butter
  • I added the stock a ladle full at a time and then gently stirred until most of the liquid had been absorbed
  • I had a few chicken tenderloins left over from Saturday’s nights dinner. I cut that up and added it the pot with about 5 minutes left
  • I found one part of the recipe a little confusing. It talks about 6 tablespoons of oil. It never says it’s “divided” but I think it is. There’s 4 tablespoons used in the balsamic vinegar “dressing” used on the cherry tomatos, so that leaves 2 tablespoons, but the recipe for the Risotto doesn’t clarify that the oil you add to the pot is the remaining 2 tablespoons, but that’s what I stuck to (1 Tbls for me, making ½ the recipe).

Oven Roasted Tomato Risotto by Pham Fatale

Bowl full of yumI was lucky enough to have some left over. I had to put some of my tomatos into it since I’d managed to scoop all of them into our portions for dinner. I can say that it still tasted as good today, but I should have added a little boiling water before re-heating it.

I think this is by far one of the nicer risotto recipes. I’m aware that it’s those roasted tomatos that packed it full of flavour. Love me some roasted tomatos.

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One thought on “Oven Roasted Tomato Risotto

  1. Pingback: Perfect Hangover Cure Tasty Tomato and Chicken Risotto! | The Barefoot Baker

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