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 teaspoon + 1 tablespoon olive oil
• 1 tablespoon finely chopped garlic
• 2 tablespoons finely chopped onion
• ¼ cup white wine
• 3 cups vegetable stock
• 1 tablespoon cream cheese
• 1 tablespoon butter
• 2 tablespoons grated parmesan cheese
• 4-5 fresh basil leaves
• Fresh basil sprig for garnish

Method

1. Preheat the oven at 200° C.
2. Place the tomatoes and garlic cloves on a baking tray, sprinkle crushed black peppercorns, salt and 1 teaspoon olive oil over them. Keep the tray in the preheated oven and roast for 20-25 minutes.
3. Meanwhile, heat the remaining olive oil in a deep non-stick pan, add chopped garlic and onion, mix and saute till translucent. 
4. Add Arborio rice, mix well and saute for 1 minute. Add white wine, mix well and cook for 1 minute.
5. Add vegetable stock and salt, mix well and cook for 5-6 minutes. 
6. Meanwhile bring the tray out of the oven and allow the roasted tomato mixture to cool slightly and blend it to a fine puree.
7. Add the blended puree to 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. Transfer the risotto into a serving bowl and serve hot garnished with basil sprig.