Roasted Tomato Risotto Sanjeev Kapoor Khazana

Pomodoro aka Tomato puree, made from roasted tomatoes and stirred with Arborio rice and cream cheese and parmesan is a classic Italian vegetarian fare.

ROASTED TOMATO RISOTTO

Ingredients

3-4 medium tomatoes, quartered
1 cup Arborio rice
6-8 garlic cloves
Crushed black peppercorns to taste
Salt to taste
1 tbsp olive oil
1 tbsp finely chopped garlic
2 tbsps finely chopped onion
cup white wine
3 cups vegetable stock
1 tbsp cream cheese
1 tbsp butter
2 tbsps grated parmesan cheese
4-5 fresh basil leaves
Fresh basil sprig for garnish

Method

1. Preheat the oven at 200C.
2. Place the tomatoes, garlic, crushed black peppercorns and salt on a baking tray. Roast it in the preheated oven for 20-25 minutes.
3. Meanwhile, heat olive oil in a non-stick deep pan. Add garlic and onion and mix well. Cook till translucent.
4. Add Arborio rice and mix well. Add white wine and mix well. Cook for 1 minute.
5. Add vegetable stock and salt and mix well. Cook for 5-6 minutes.
6. Bring the tray out of the oven and allow the roasted tomato mixture slightly and blend it to a fine puree.
7. Add the blended puree into the rice mixture and mix well. Continue to cook for 6-8 minutes.
8. Add cream cheese, butter, and parmesan cheese. Tear the basil leaves and add into the pan and mix well.
9. Serve hot garnished with basil sprig.

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