I used to make this herb-scented cherry tomato risotto quite a lot. First, it was such as easy dish, pretty much hands-free and secondly, unlike traditional risotto dishes that require your full attention and time slowly stirring the rice and ladling in the stock, with this one you simply add all the ingredients to a large roasting dish and bake it in the oven.
The reasons I haven't made it recently is the lack of homegrown tomatoes, a couple of years ago tomatoes were falling at our feet - literally. The other reason, I have plenty of time on my hands to make more of an effort with out meals, so quick supper recipes have been put on the back burner for now. However, I had a request from my nephew if I could make some risotto and with us entertaining him of sorts, I was happy to make this hands-free tomato risotto. Another part of this recipe that I really like is the garlic, it is baked in the oven in its skin. The garlic cloves become soft, sweet and almost caramel like - all you have to do is squeeze it from its skin. Also if your not that keen on rosemary, you can replace it with either fennel herb or thyme.
I am sharing this post with Simple Lives Thursday#54 hosted by gnowfglins; and Full Plate Thurasday hosted by Miz Helen's Country Cottage; and finally Girlichef who is hosting Friday Potluck.
Serves 4 (or 3 greedy people)
250g baby plum or cherry tomatoes
1 medium red onion, thinly sliced
2 tablespoons of olive oil
4 - 6 garlic cloves, with skin
300g risotto rice such as Arborio or Carnaroli
800ml vegetable stock
2 sprigs of rosemary or substitute with thyme or fennel herb
Salt and pepper to taste
Preheat oven to gas mark 6. Place the cherry tomatoes and garlic in a large baking dish, scatter over the red onion. Drizzle with olive oil and roast for 10 minutes. Add the rice, stock, herb and seasoning and return to the oven for 30 - 35 minutes until the rice is tender and the liquid has almost been absorbed. Whatever you do, do not be tempted to stir the rice at any point. Serve at the table immediately.