- 1 onion
- 1 garlic clove
- 200g risotto rice
- 1 vegetable stock cube
- 250g black tomatoes
- 250g cherry tomatoes
- 25g pine nuts
- 50g watercress
- 100g Slipcote garlic & herb sheep's cheese
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml boiling water
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Peel and grate or crush the garlic.
- 2.
Warm 1 tbsp olive oil in a pan. Add the onion. Season. Stir and fry over a low heat for 6-8 mins till soft and glossy but still pale.
- 3.
Add the garlic and the risotto rice to the onion. Cook for 1 min. Keep stirring. Crumble the stock cube into a jug filled with 800ml boiling water. Stir till it dissolves.
- 4.
Gradually add the stock to the risotto rice, a splash at a time. Cook over a low-medium heat till each splash of stock has been absorbed before adding more. Stir often. The rice should be tender and creamy.
- 5.
While the risotto cooks, pop the black and cherry tomatoes onto a baking tray. Drizzle with 1 tbsp olive oil. Season with salt and pepper. Roast in the oven for 15-20 mins or till softened and charred at the edges. Keep warm at the bottom of the oven if they're ready before the risotto.
- 6.
Warm a dry frying pan over a low heat. Tip in the pine nuts. Toast 2-3 mins till golden brown. Set aside. Pick any large stalks from the watercress.
- 7.
When the risotto is thick and creamy, taste it and adjust the seasoning. Ladle the risotto into warm bowls. Top with the roast tomatoes, watercress and spoonfuls of herby Slipcote sheep's cheese. Scatter with the pine nuts and serve.
- 8.