Prep 10 mins
Cook 1 hr 10 mins
This recipe is by Alison Roberts and was in AGT. You can use parsley if you don't have fresh basil.
- 250 g cherry tomatoes, halved
- 8 cloves garlic, unpeeled
- 3 teaspoons extra virgin olive oil
- salt & freshly ground black pepper
- 1 large yellow onion, halved,finely chopped
- 220 g arborio rice (1 cup)
- 1⁄2 cup loosely packed shredded fresh basil
- 2 tablespoons grated parmesan cheese
- 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.
Great risotto! There is no stock in the list of ingredients so I just added stock til the risotto was done, probably about 3-4 cups. I also added 1/2 cup of white wine at the beginning of cooking the risotto. When I roasted the tomatoes & I just used regular field tomatoes, I sprinkled them with about 2 tsps of dried basil.
I couldn't believe how fantastic this turned out! I used average tomatoes, 2 Tbsp dried basil, and 3 cups vegetarian chicken stock. I'm sure it will taste even better with the cherry tomatoes and fresh basil! The whole family gave this recipe 5+ stars. :)
This has got to be the best risotto ever! The flavors blended together so well. I didn't have fresh basil and had to sub dried, but it was still excellent. Thanks for a great recipe.