Tomato Risotto

Ingredients

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• Roma Tomatoes Roma Tomatoes 750g 5 cups
• Risotto Rice Risotto Rice 300g 1 & 1/2 cups
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Vegetable Stock Vegetable Stock 500ml 2 cups
• White Wine White Wine 100ml 6.5 tbsp
• Tomato Paste Tomato Paste 1 tbsp 1 tbsp
• Maple Syrup Maple Syrup 1 tsp 1 tsp
• Balsamic Vinegar Balsamic Vinegar 2 tbsp 2 tbsp
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Fresh Basil Fresh Basil handful 1/3 cup
• Sea Salt Sea Salt pinch pinch
• Ground Black Pepper Ground Black Pepper pinch pinch

Instructions

1. 1.Preheat oven to 220C.
2. 2.Add the tomato cubes, 2 tbsp olive oil and the balsamic to a baking dish. Season with salt and pepper and roast for 25 minutes or until soft and juicy.
3. 3.Heat 1 tbsp olive oil in a big saucepan on a low heat and add onions. Once onions are translucent, add in garlic and risotto rice and sautee until the risotto rice is also translucent, keep stirring through with a wooden spoon so nothing gets burned.
4. 4.Add white wine and start pouring in a little bit of veggie stock once the white wine has been absorbed.
5. 5.For the final part of cooking increase the stove from a low heat to medium. Every time the liquid gets soaked up by the rice, add more vegetable stock and stir occasionally (risotto burns easily, ensure you keep an eye on it at all times).
6. 6.Once the tomatoes are ready, add them to the risotto with all the juice, maple syrup and tomato paste.
7. 7.Simmer until the liquid has reduced by half and add any leftover vegetable stock. Season to taste.

Nutritional Information

• Calories:
  665
• Fat:
  24g
• Sodium:
  896mg
• Carbs:
  85g
• Sugar:
  11g
• Protein:
  18g