A delightful risotto recipe featuring roasted cherry tomatoes and a creamy garlic and herb-infused base.
Preheat your oven to 180°C and line a baking tray with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Place the cherry tomatoes and garlic cloves on the tray, drizzle with olive oil, and season with salt and pepper.
Ensure the tomatoes are spread out evenly for even roasting.
Roast in the oven for 30 minutes until the tomatoes are slightly shriveled and the garlic is soft.
Check halfway through to ensure even roasting.
Heat the vegetable stock in a saucepan and keep it warm over low heat.
Warm stock helps maintain the cooking temperature of the risotto.
In a separate saucepan, heat olive oil and sauté the onion until soft and translucent.
Stir frequently to prevent the onion from browning.
Add the arborio rice to the onion and stir to coat the grains with oil.
Toasting the rice enhances its flavor.
Add a ladleful of warm stock to the rice, stirring constantly until absorbed. Repeat this process until the rice is creamy and cooked to your liking.
Stirring constantly releases starch from the rice, creating a creamy texture.
Stir in the roasted garlic, basil, and parmesan cheese. Adjust seasoning with salt and pepper.
Add the cheese off the heat to prevent it from clumping.
Gently fold in the roasted tomatoes and serve immediately.
Serve the risotto hot for the best texture and flavor.
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