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Summer Risotto

Friends over for dinner? Craving a fresh main course? Try out this summer risotto and let me know what you think! I promise you, it won't disappoint.

Serves 4 people


Ingredients

360g arborio or carnaroli rice

1 litre vegetable broth (use 2 stocks)

600g cherry tomatoes

6-7 sun dried tomatoes

1 small red onion

5-6 basil leaves

1 tsp paprika

1 tsp oregano

1 tsp fennel seeds

1/2 glass of white wine

Let's start cooking

  • Wash the cherry tomatoes, cut them in half and place them on a baking tray with the inner side facing up. Sprinkle salt, olive oil and oregano, then place in oven at 200°C for 10-15 minutes or until roasted.

  • Once the cherry tomatoes are cooked and have cooled, place them in a blender with the sun dried tomatoes, basil, fennel and process everything until it becomes roughly blended.

  • In the meantime, chop onion and sauté in a pan with olive oil and paprika. When the onion has become transparent, add in the rice and stir quickly for a couple of minutes, before adding the white wine. Once the wine has disappeared, add in the broth slowly to cover the rice. Adjust the quantity depending on how quickly the rice absorbs the broth.

  • 5 minutes before the rice is cooked (approx. 15 minutes), add in the tomatoes puree and stir well. You can then add 1 tbsp of parmesan cheese if you like it.

Serving & storing


Let sit for 5 minutes once ready, serve at warm temperature and garnish with basil leaves. Store in fridge up to 3 days in airtight container.

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