Veg
By Jamie Oliver
Recipe From
6 large ripe tomatoes
1 bulb of garlic
½ a bunch of fresh thyme (15g)
olive oil
1.2 litres organic vegetable stock
1 onion
1 bulb of fennel
2 knobs of unsalted butter
450g Arborio risotto rice
150ml dry white vermouth
80g Parmesan cheese
EASY SWAPS
- Take the principle of how I cook the tomatoes here, and try swapping in peppers, pumpkin, squash or mushrooms, just adjust the cooking time accordingly. Delicious.
- If you can’t find fennel, use a couple of sticks of celery.
- You could swap out vermouth for white wine, or just use more stock if you want to go alcohol-free.
- I’m using classic Parmesan here, but Cheddar cheese would work just fine.
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
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