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This delicious vegetarian risotto is perfect for winter dinners.
Place the tomatoes on a paper lined tray, lightly spray with oil then bake in a hot oven 200oC for 20 minutes.
Heat the oil in a saucepan and sauté the onion for 1 minute. Add the garlic and cook for a further minute. Add the rice and turn to coat with onion mixture. Add the wine and cook until most has been absorbed. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender, then add the peas a cook for 2-3 minutes
Stir through the cheese and basil then gently stir in the tomatoes. Serve immediately.
Preparation time: 20 minutes
Cooking time: 30 minutes
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