Recipe: Roasted Tomato Risotto

Dubai-based food blogger @LadySpatula shares her recipe for the ultimate spring risotto.

The super-talented food blogger, Suad Shama (also known as @LadySpatula), shares her favorite spring risotto recipe. Light, healthy and fresh, this Italian classic is packed with vibrant flavor, and relatively easy to make – making it perfect for Ramadan.

  • ½ cup olive oil
  • 2 cups cherry tomato
  • One bulb garlic (about 10 cloves)
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, to garnish

  1. In a deep pan, heat the olive oil over medium heat, then add the garlic cloves and cook until fragrant and slightly softened.
  2. Add the cherry tomatoes and season with salt, then stir for a minute or two, and cover with a lid, leaving for about 15 minutes until the tomatoes have wilted and the juices are released.
  3. Add the rice, stirring to coat with the juices.
  4. Add ½ cup of the chicken stock and stir continuously until the broth is absorbed, then add another ½ cup. Continue adding the stock this way, ½ cup at a time, until nearly absorbed.
  5. Once the rice is cooked to your liking, and the broth has been absorbed, remove from heat.
  6. Season with salt, pepper and a drizzle of olive oil. Serve immediately with some toasted bread.

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