Tomato risotto

Karen at Joydens Wood
Prep time: 
15 mins
Cook time: 
25 mins
  • 2 tbsp olive oil
  • ½ onions finely chopped
  • ¼ garlic clove, crushed
  • 200g risotto rice
  • Salt and freshly black pepper
  • 150g butternut squash cut into ½ inch cubes
  • 300ml water
  • 300ml tomato essence or passata
  • 10 cherry tomatoes 1 small courgettes ½ inch pieces
  • 1 small fennel sliced
  • ½ tsp coriander seeds lightly crushed
  • 80g peas
  • 2 tbsp mascarpone cheese
  • 4 tsp freshly grated parmesan cheese, plus ext4ra for sprinkling
  • 4 tbsp baby salad leaves
  1. Preheat the oven gas 6
  2. Heat a pan over a medium heat, add the oil and gently fry the onion for 3-4 minutes, or until tender. Add the garlic and fry for a further minute.
  3. Add the rice stirring well to coat in the oil, fry for 1-2 minutes, or until the rice is translucent. Season with salt and pepper.
  4. Add the butternut squash to the pan and mix well. Add the water and half the tomato essence, and then bring to a gentle simmer. Cover with a lid and cook for 15 minutes check in 5 min intervals to check consistency and if too dry add a small splash of water and stir.
  5. Place the remaining tomato essence into a saucepan and warm through.
  6. Meanwhile place the halved cherry tomatoes onto a baking tray, drizzle with a little oil and season with the salt and pepper. Roast in the oven for 5-6 minutes or until the tomatoes are just tender and collapsed slightly.
  7. By now the rice should have absorbed all the liquid, remove the lid and stir well. Add the courgettes, fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence it the risotto is too dry.
  8. To serve spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.