Roast Tomato Risotto

• 10 tomatoes (cut in half)
• 1 tablespoon basil
• 2 tablespoons olive oil
• 2 table spoons sugar
• 100 grammes butter
• ½ onion (finely chopped)
• ½ tablespoon thyme
• 225gr Arborio rice
• 3 table sp white wine
• 1 pint water
• salt/pepper

Method

• place tomato, basil, olive oil, sugar in a bowl and mix together, place on a baking tray and bake for 20 mins at 180 degrees
• melt butter with thyme and onion in a pan
• add rice and cook over a low heat until rice is opaque colour, stir well
• add wine and cook for 5 mins, until wine had evaporated
• add water a little at a time, stirring constantly, adding more water as it is absorbed, cook for 25 mins

You want rice to be tender but still retain a bite. When it has reached this stage, add in baked tomato and season with salt and pepper.

Serve hot.

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