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Sunday, 9 December 2018

Isle of Wight Tomato Risotto

Isle of Wight Tomato Risotto.

Isle of Wight Tomato risotto - Take your time to stir up this delicious risotto Its just the thing on a chilly November evening to light up your night.

Serves: 4

Preparation time: 10 minutes
Cooking time: 1 hour

Isle of Wight Tomato Risotto

How To Make Isle of Wight Tomato Risotto:

You’ll Need:

  • 450g fresh whole Campari tomatoes or similar
  • 2 cloves garlic, peeled and halved
  • ½ tsp sugar
  • Salt & pepper
  • 1 tbsp extra virgin olive oil
  • 800ml chicken or vegetable stock
  • 15g butter
  • 1 tbsp light olive oil
  • 2 finely chopped echalion shallots
  • 2 cloves crushed garlic
  • 1 tsp chopped fresh rosemary
  • 200g Arborio rice
  • 150ml dry white wine
  • 100g mozzarella roughly chopped
  • 30g freshly grated Parmesan plus extra for serving
  • Chopped fresh basil for serving.

Isle of Wight Tomato Risotto
Isle of Wight Tomato Risotto
Isle of Wight Tomato Risotto

Isle of Wight Tomato Risotto What To Do:

1.) Preheat the oven to 190 degrees C.

2.) Put 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.

3.) Lay the tomatoes and garlic halves on a baking sheet and roast for about 30 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.

4.) Put the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth then keep hot in a small saucepan.

5.) Heat the olive oil and butter in a medium saucepan. Add the shallots and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice rosemary and salt & pepper, 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.

6.) Add about ¼ of the hot tomato mixture. Cook, stirring regularly, until most of the liquid has been incorporated, then continue adding a little at a time, stirring regularly as the rice absorbs the liquid (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella and Parmesan. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot stock.

7.) Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.

Isle of Wight Tomato Risotto

Recipe courtesy of The Tomato Stall.

What do you think of this Isle of Wight Tomato Risotto recipe?

Fancy making some?

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With crisp pastry, sweet tomatoes and salty cheese these tarts are a great alternative to sandwiches. Easy to make and totally delicious these vegetarian tarts will be gone in a flash.
Isle of Wight Tomato Lunchbox Tarts

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  1. This looks delicious Claire. Love the new title of your blog!! xx Maria

  2. Looks good, I've never had much luck with risotto but I think I could manage this!


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