Slow-Roast Tomato Risotto

Love a risotto, especially when my garden has rewarded me with lot's of them this year even though we had a stink summer, I mean hello cyclones & flooding! This does take some forward planning as the tomatoes need to slow bake in the oven for 3 hours, so whack them in and continue with your day.

Ingredients

• 4 cups of mixed tomatoes
• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 tsp Paprika
• 1 cup Arborio rice
• ½ cup white wine
• 1 400g can chopped tomatoes
• 4 cups vegetable stock, warm
• 10 g Butter (or replaced with more olive oil)
• 1 cup Grated parmesan cheese
• 1 tsp sea salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat an oven to 140C. Place the tomatoes on a baking tray and bake them in the oven for 3 hours. Remove and season with salt and pepper.
2. Heat the oil in a large pot. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Stir through the paprika, then add the rice, cooking for 2 minutes.
3. Add the wine and bring to a simmer for 3 minutes. Add the tinned tomatoes and stock in two or three batches, bringing to a simmer and stirring for 35 minutes until rice is just cooked.
4. Stir through the butter and three quarters of the parmesan. Season with salt and pepper. Gently fold through the roasted tomatoes and serve garnished with the remaining cheese.