- 1 onion
- 1 garlic clove
- 2 punnets of heirloom tomatoes
- A bag of risotto rice
- 1 vegetable stock cube
- A bag of pine nuts
- A bag of watercress
- 4 tbsp ricotta
- A few drizzles of olive oil
- Sea salt
- Freshly ground pepper
- 700ml hot water
- Baking tray
- Medium pan with a lid
- Measuring jug
- Frying pan
- Kitchen paper
- 1.
Heat the oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Peel and grate or crush the garlic. Fill the kettle and boil it.
- 2.
Rinse the tomatoes. Pop them on a baking tray. Drizzle with 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.
- 3.
Warm a drizzle of 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.
- 4.
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 700ml hot water from the kettle. Stir till it dissolves.
- 5.
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.
- 6.
While the risotto cooks, warm a dry frying pan over a low heat. Tip in the pine nuts. Toast 2-3 mins till golden brown. Put to one side. Rinse the watercress. Pick out any large stalks. Pat dry with kitchen paper.
- 7.
Ladle the risotto into warm bowls. Top with the roast tomatoes, watercress and spoonfuls of ricotta. Scatter with the pine nuts.
- Tip
A ladle of love The best risottos are thick and creamy. Here’s a little secret from me to you, the thickness isn’t down to butter or cheese, but stirring. So pull your sleeves up and stir some texture into your dinner.