> Skip to content

Recipe  •  3 October 2019

 

Roasted tomato risotto

Tomato, sweet fennel, crispy thyme, garlic, vermouth and parmesan combine in this delicious risotto recipe from Veg. 

SERVES 6

1 HOUR

INGREDIENTS

  • 6 large ripe tomatoes

  • 1 bulb of garlic

  • ½ a bunch of fresh thyme (15g)

  • olive oil

  • 1.2 litres vegetable stock

  • 1 onion

  • 1 bulb of fennel

  • 2 knobs of unsalted butter

  • 450g Arborio risotto rice

  • 150ml dry white vermouth

  • 80g parmesan cheese

 

METHOD

Preheat the oven to 180ºC/350ºF/gas 4. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).

Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.

Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

 

Squeezing the smooth, mild garlic out of its skin after roasting adds a delicious bonus flavour to the risotto.

 

To make vegetarian: swap Parmesan for vegetarian hard cheese.

 

ENERGY: 507kcal

FAT: 15.3g

SAT FAT: 6.9g

PROTEIN: 13.6g

CARBS: 77.7g

SUGARS: 7.6g

SALT: 0.7g

FIBRE: 5.3g

 

© Jamie Oliver Enterprises Ltd (2019 VEG) Photographer: David Loftus.

Feature Title

Veg
Brilliantly easy, healthy, flavour-packed, accessible and affordable veg recipes.
Read more

More features

See all recipes
Recipe
Allotment cottage pie

With root veg, porcini mushrooms, marmite & crispy rosemary.

Recipe
Stuffed curried aubergines

With spiced tamarind & peanut sauce, fresh coriander.

Recipe
Angry bean salad

With warm arrabbiata dressing, chilled baby mozzarella and fresh mint.

Recipe
Veggie pad thai

Jamie Oliver's Veggie Pad Thai is a yummy mix of crispy fried eggs, special tamarind & tofu sauce, with a peanut sprinkle.

Recipe
Brilliant bhaji burger

With coriander yoghurt, mango chutney, and crunchy poppadom sprinkle. 

Recipe
Greens mac ’n’ cheese

This Mac ’N’ Cheese is a tasty combination of leek, broccoli & spinach, with a toasted almond topping.

Recipe
Amazing veggie chilli

Comforting black rice, zingy crunchy salsa and chilli-rippled yoghurt combine with a delicious veggie chilli for an epic dinner!

Recipe
Rogue ratatouille risotto

Grilled Mediterranean veg, fragrant basil & tangy goat’s cheese.

Recipe
Herby steak & crispy potatoes

Green pesto, juicy mixed-colour tomato salad & crushed pistachios.

Recipe
Feta filo turnovers

Fresh marjoram, runny honey & pistachio sprinkle.

Recipe
Hot chocolate spiked with cinnamon

A warming recipe from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’.

Recipe
Honey orange traycake

Almonds, vanilla, yoghurt & a kiss of rose water

Looking for more recipes?

See all recipes