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Herby Tabbouleh Risotto with Roast Tomatoes in a bowl with a spoon

Herby Tabbouleh Risotto with Roast Tomatoes

  • Author: Lizzie
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Italian

Description

The classic flavours of Tabbouleh flavour this simple Risotto recipe. Full of mint, parsley and lemon and then topped with roast cherry tomatoes for an incredible sweetness!


Scale

Ingredients

For the Risotto

  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 400g arborio rice
  • 300mls white wine
  • 1.3L-1.6L vegetable stock or water
  • 40g Parmesan cheese, grated
  • Juice of 2 lemons
  • 30g mint, finely chopped
  • 30g parsley, finely chopped
  • Salt and pepper to taste

For the Roast Tomatoes

  • 600g baby plum tomatoes
  • 1tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Pre-heat your oven to 180ºc.
  2. Warm the olive oil to a medium-low heat in a large heavy bottomed pan. Add the onion and celery and sauté for 10 minutes until soft and translucent.
  3. In a separate saucepan warm up your stock.
  4. Add the risotto rice and cook for 1-2 minutes to coat it in oil. Then pour in the wine and cook for 3-5 minutes until the wine has been absorbed by the rice.
  5. Add your tomatoes, olive oil, salt and pepper to a roasting dish and roast for 15 minutes, until they begin to develop a slight char and their skins burst.
  6. Once the wine has been absorbed add a ladleful of stock (approximately 100mls) and stir it into the rice. Cook for 2-4 minutes, stirring occasionally, until the stock has been absorbed by the rice. Repeat the process of adding stock, stirring and letting it absorb.
  7. After 15 minutes test the rice to see if it is cooked. It should be soft but not mushy. If it is not continue to add more water or stock until you reach the desired texture. The consistency of the mixture should be thick and creamy.
  8. Once the rice is cooked add the lemon juice, parmesan, mint and parsley. Test for seasoning and add salt and pepper as required. Serve the risotto in bowl with the tomatoes on top. Enjoy!

Keywords: Tabbouleh Recipe, Risotto Recipe, Roast Tomatoes, Vegetarian Risotto, Best Risotto

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