- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- ½ tsp coriander seeds, crushed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 200g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 500ml vegetable stock
- 200g carton passata
- 12 cherry tomatoes, halved
- 2 courgettes, halved and sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 tbsp mascarpone
- parmesan (or vegetarian alternative), grated, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.
Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.
Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.