Risotto with sun-blush tomatoes, basil and tomato sauce

Cherry tomatoes 250g

Thyme 1 sprig
Extra virgin olive oil 50ml
Shallots chopped 50g
Garlic cut in half 1 clove
Olive oil 50g
Arborio risotto rice 175g
White wine 50ml
Vegetable stock 300ml
Tomato sauce 100ml
Basil leaves torn 40g
Mascarpone 1tbsp
Pesto 20g
Parmesan shavings 50g
Method

1. For the sun-blush tomatoes: preheat the oven to 110C/gas ¼.

2. Cut the tomatoes in half and lay on a tray, sliced side up. Sprinkle with thyme
leaves and extra virgin olive oil and season with salt and pepper. Put in the oven to
dry slowly for 45 minutes.
3. For the risotto gently fry the shallots and garlic in the olive oil until soft and
translucent.
4. Add the rice and stir to coat well in the oil for a couple of minutes.
5. Add the wine and cook out but reducing to a glace.
6. Gradually add the stock, one ladle at a time, stirring constantly. Make sure all the
liquid has bubbled off before adding the next ladleful.
7. Once all the vegetable stock has been added, stir in the tomato sauce and continue to
cook out. - The risotto is ready when tender, but with a little bite to it. It should take
about 20 minutes - you may not need all the stock, or you may need more.
8. Take off the heat and fold in three quarters of the basil, parmesan and sun-blush
tomatoes and their oil.
9. Stir in the mascarpone and season with salt and pepper.
10. Serve in shallow bowls topped with the remaining tomatoes, a spoon on fresh pesto
on the top, the remaining torn basil leaves, parmesan shavings, and a drizzle of extra
virgin olive oil.