Tomato & courgette risotto

Updated at: Fri, 16 Aug 2024 17:17:40 GMT

Step 1

Put 1 tbsp of oil in a large pan over a medium heat. Add the 1 diced onion and cook for 5-7 mins until softened. Add the garlic and 1/2 tsp crushed coriander seeds and cook, stirring, for another 1 min. Stir in the 200g risotto rice, coating it in the onion mixture. Pour in a glass of wine to deglaze the pan, allowing the wine to fry off. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

Step 2

Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.

Step 3

Add the mascarpone and plenty of seasoning to the risotto. Stir through the basil and parsley if using. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

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