Recipes by type‎ > ‎Vegetarian‎ > ‎

Sunblushed risotto

This meal is quite literally sunshine in a pot. In winter when the tomatoes and pepper are out of season, you could use some from jars, but I am sure it will not quite be the same. 
  • 3-4 vine ripened tomatoes
  • 1 red pepper
  • drizzle olive oil
  • 2 garlic cloves, crushed
  • half onion, finely chopped
  • 2-3 cups risotto rice
  • large splash white wine or sherry if you have some open and fancy it
  • 1-2 pints chicken stock
  • seasoning
  • handful black greek olives
  • couple of tbsp feta cheese
  • dash cream

  1. Place the tomatoes and pepper in an oven proof dish, sprinkle the garlic over, drizzle olive oil over and bake in hot oven for 30-40 minutes or until the skins are slightly charred, but the vegetables are not dried out.  Remove from oven and allow to cool.  
  2. In a pan fry the onion in a splash of olive oil until lightly caramelised. Add the risotto rice and stir to soak up the olive oil. 
  3. Add the wine/ sherry, stir and allow to evaporate. 
  4. Add a ladle spoon of chicken stock, reduce heat,  stir and allow the chicken stock to be absorbed into the rice. Add the chicken stock ladle by ladle, stirring each time, and allowing the liquid to be absorbed. Continue adding the until the rice is tender but not mushy. 
  5. Meanwhile, remove the skin from the tomatoes and pepper and roughly chop. 
  6. When the risotto rice is ready remove from heat.  
  7. Add the tomatoes, red pepper, olives, feta cheese and cream and season well.  You could also add some torn up basil leaves if you had some.