Vegetable risotto with roasted tomatoes

serves 4

325g (11oz) tomatoes on the vine
1tbsp olive oil
1litre (1¾pts) vegetable stock
25g (1oz) butter
2 shallots, diced
1 clove garlic, crushed and chopped
300g (10oz) Arborio rice
300g (10oz) baby spinach leaves, washed
zest and juice of 1 lemon
freshly ground black pepper
75g (3oz) Parmesan cheese, grated

Heat the oven to Gas 4, 180ºC, 350ºF. Lightly oil a baking sheet. Cut the tomatoes into 4 bunches, drizzle with a little oil and place in the oven to roast for 10 minutes.

Heat the stock in a pan to a simmer. Melt the butter and remaining olive oil in a large pan, add the shallots and sauté for 3 minutes. Add the garlic and cook for a further 2 minutes.

Add the rice and mix well, coating each grain in oil. Add a ladleful of the hot stock to the rice and mix. Bring to a simmer as the liquid is absorbed by the rice. Continue adding more stock, ladleful at a time, letting the rice absorb it gradually. Altogether this process will take about 15-20 minutes, until the rice is soft.

Add the spinach, juice, zest, seasoning and half the Parmesan. Mix well for 3 minutes, until the spinach is just wilting. Serve with the remaining Parmesan, topped with the tomatoes.

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