Roasted cherry tomato risotto

Name: Roasted cherry tomato risotto
Cook time: 25 min
Yield: 2

with peas and basil dressed mesclun

Ready in around 25 mins

RECIPE FACT:

Risotto represents a typical way of consuming rice in Italy, with certain Northern regions showing a preference for it over pasta.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT OVEN TO 200°C (FAN BAKE). BOIL THE KETTLE.
1. TO ROAST THE CHERRY TOMATOES:

Place the cherry tomatoes on a lined oven-proof baking dish. Drizzle with oil, season with salt and pepper and bake for 8-10 minutes, or until the cherry tomatoes are soft and slightly sticky.
2. TO PREPARE THE CREAMY TOMATO RISOTTO:

Empty the seasoned arborio rice into a pot with 1 ½ cups of boiling water from the kettle. Bring back up to the boil over a medium-high heat. Once the rice is boiling, place a lid on the pot, reduce the heat to low and cook for 10-12 mins or until rice is al dente. Pour in the creamy Napoli sauce and peas and cook for 1-2 mins. Mix through half the feta, then remove from the heat.
3. TO PREPARE THE MESCLUN:

Place the mesclun into a salad bowl. Just before serving, pour over the basil dressing, season with salt and pepper and toss to combine.
TO SERVE:

Spoon the risotto into bowls and top with the roasted cherry tomatoes. Top with a handful of basil dressed mesclun and sprinkle over remaining feta and toasted pine nuts. Serve with a grind of freshly cracked black pepper and remaining mesclun on the side.