Roasted tomato risotto | Jamie Oliver vegetable recipes (2024)

FAQs

How do you roast tomatoes in the oven, Jamie Oliver? ›

Slice tomatoes in 1 cm rounds and arrange them side-by-side on the oiled baking rack. Brush about a tablespoon of olive oil onto the tomatoes and sprinkle with pepper. Place the sheet in the middle rack of the oven and slow-roast the tomatoes for 5-6 hours.

Risotto for two people: ¾ cup of rice, at least 2 ¼ cups of broth. Risotto for four people: 1.5 cups of rice, at least 4.5 cups of broth or a little over 1 liter.

As a general rule, 60g per person is perfect for a starter, light meal, or if you've bulked out the dish with other ingredients. For more generous portions, go with 75g each. Whatever type of risotto you're making, use piping hot stock – it means the grains will start to soften and cook straight away.

Line your baking sheet with aluminum foil.

This step makes clean-up a cinch. Drizzle the tomatoes with olive oil or avocado oil so they won't stick to the foil, and sprinkle them with salt and pepper to season as they cook.

As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor. These little guys are totally irresistible! Make sure you roast a big batch – you'll find endless ways to use them.

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

Always use warm stock.

Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.

I prefer the flavor of chicken broth or stock in risotto. If you're vegetarian, vegetable broth or stock will be just fine. I use regular broth for this recipe and not low-sodium, if you use low sodium just be sure to taste test and add more salt at the end as needed. Parmesan cheese.

What stock is best for risotto? ›

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

MAKING RISOTTO

Try not too add too much stock at once - you'll find it takes even longer for the rice to absorb it and the risotto won't achieve the same consistency.

It comes from the Spanish word for butter and means to gently work something—usually a dish—into a creamy consistency by blending in some sort of fat or butter. With risotto, at the very end, melt some butter in a spoon of hot stock (or wine) and work it into the rice to form a creamy texture.

According to Salvatore, it all depends on the ingredients. The chef prefers oil over butter (and oil works particularly well with seafood risottos), but butter is better for vegetable-based dishes like Rampoldi's black truffle with mushroom or mixed vegetable and ginger risotto.

Yet as comforting as it is, it's not always the most well-rounded choice for dinner, given that it's basically just white rice and it's often missing the protein that makes it feel hearty and satisfying. By adding beans, chicken, or any seafood, they'll soak up some flavor and lend an extra texture to your risotto.

Directions. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes with thyme or oregano, olive oil, and garlic, if using; season with salt and pepper. Roast until tomatoes are very soft and skins have split, 8 to 10 minutes.

Before roasting

Olive oil (obviously) and salt to start with. Then, herbs like oregano, fennel (less is more with this one) and thyme and a little chopped chilli (fresh or dried) to taste. Roast whole garlic cloves alongside which will perfume the tomatoes and are gorgeous spread on toast afterwards.

No peeling or coring needed. Just clean, cut, roast, process, and freeze or use immediately.

And like I said earlier, when you can't eat winter tomatoes, roast them for a much tastier option. Research shows that cooking tomatoes comes with extra health benefits. Heat processing enhances the nutritional value of tomatoes since it increases the availability of lycopene, one of the main antioxidants in tomatoes.