Drum – 15 August 2019

SERVES4-6
PREPARATION: 10 MIN
COOKING: 45 MIN

ROASTTOMATOES
250gcherrytomatoes
1 redonion,quartered
30ml(2T)oliveoil
pinchofsalt
RISOTTO
30ml(2T)oliveoil
1 onion,chopped
2 garliccloves,chopped
5ml(1t)driedoregano
30ml(2T)tomatopaste

Risotto,jasmine,basmatiorwild– weturnthis

satisfying stapleintodishesburstingwith flavour

Rice around the world

RECIPES & STYLING: ESTHER MALAN

PICTURES: JACQUES STANDER

15ml(1T)butter

500ml(2c)risottorice

60ml(¼c)whitewine

1 can(410g)chopped

tomatoes

1,5litres(6c)chickenstock

125ml(½c)gratedhard

Italiancheeseormature

cheddar

squeezeoflemonjuice

saltandpepper

TOFINISH

extragratedhardItalian

cheeseormaturecheddar

fresh basil, shredded

Preheat the oven to

200°C. Lightly grease a

baking sheet with olive

oil.

1 Roast tomatoes

Arrange the cherry

tomatoes and onion

quarters on the baking

sheet. Drizzle the olive

oil over and season

with salt. Roast for

15 minutes.

2 Risotto Heat the olive

oil in a deep saucepan

or pot and fry the onion

until soft. Add the

garlic and oregano and

fry until fragrant. Stir

in the tomato paste.

3 Add the butter and

rice and stir-fry for a

minute. Add the white

wine and stir-fry until

absorbed.

4 In a separate bowl, mix

the canned tomatoes

and chicken stock. Add

to the risotto spoonful

by spoonful using a

soup ladle, stirring

continuously. Simmer

until the rice is done

and most of the stock

mixture has been

absorbed.

5 Stir in the cheese and

lemon juice and season

with salt and freshly

ground pepper.

6 To finish Spoon the

risotto into individual

bowls, sprinkle extra

cheese and the basil

over and serve.

22 | 15 AUGUST 2019 http://www.drum.co.za

MEDITERRANEAN TOMATO RISOTTO