Risotto with baked tomatoes

8 servings

60 minutes

Risotto with roasted tomatoes is the essence of Italian cuisine, combining simplicity and refined flavor. The origins of risotto trace back to the northern regions of Italy, where rice became the basis for many traditional dishes. In this recipe, juicy roasted tomatoes with fragrant garlic and thyme give the risotto a rich taste with subtle sweet-umami notes. Fennel adds freshness, while dry vermouth provides a light spiciness. The creamy texture is achieved by gradually adding broth and finishing with butter and parmesan. This dish is perfect for a cozy dinner, harmonizing beautifully with a glass of white wine and fresh bread.

Energy value per serving

• Calories: 1068
• Proteins: 70.7g
• Fats: 62.5g
• Carbohydrates: 48g

Ingredients

• Tomatoes: 1 pc
• Garlic: 1 head
• Fresh thyme: 15 g
• Olive oil: 30 ml
• Vegetable broth: 1.2 l
• Onion: 1 head
• Fennel: 1 pc
• Butter: 20 g
• Arborio rice: 450 g
• Dry vermouth: 150 ml
• Grated Parmesan cheese: 80 tbsp
• Salt: to taste

Cooking steps

1. Preheat the oven to 180 degrees (gas mark 4).

2. Cut out the core of the tomatoes with a knife, then place them cut side down in a baking dish along with a whole head of garlic and sprigs of thyme.

   Required ingredients:

   • Tomatoes: 1 piece
   • Garlic: 1 head
   • Fresh thyme: 15 g

3. Sprinkle with 1 tablespoon of oil, season with sea salt, and bake for 1 hour or until they start to burst.

   Required ingredients:

   • Olive oil: 30 ml
   • Salt:  to taste

4. Bring the broth to a boil. Clean and finely chop the onion and fennel, leaving the top with herbs, then place in a large skillet with high sides and set over medium heat with a tablespoon of oil and 10 g of butter.

   Required ingredients:

   • Vegetable broth: 1.2 l
   • Onion: 1 head
   • Fennel: 1 piece
   • Olive oil: 30 ml
   • Butter: 20 g

5. Cook for 10 minutes or until the vegetables are soft but not browned, stirring occasionally, then add rice and sauté for 2 minutes. Pour in the vermouth, stir and simmer until fully absorbed.

   Required ingredients:

   • Arborio rice: 450 g
   • Dry vermouth: 150 ml

6. Add half a ladle of broth and wait for it to be fully absorbed before adding more, stirring constantly and adding ladles of broth until the rice is cooked — this will take 16–18 minutes.

   Required ingredients:

   • Vegetable broth: 1.2 l

7. Mix in the remaining butter, grate and add parmesan, then season until smooth and turn off the heat. Cover the dish and let it cool for 2 minutes to make the risotto creamy and juicy.

   Required ingredients:

   • Butter: 20 g
   • Grated Parmesan cheese: 80 tablespoons
   • Salt:  to taste

8. Place the risotto on warm plates, put a tomato with a bit of roasted garlic and fennel tops in the center, then drizzle with the juice from roasting the tomatoes.

   Required ingredients:

   • Tomatoes: 1 piece
   • Garlic: 1 head
   • Fennel: 1 piece