Sticky slow-roasted tomatoes and crumbled goats cheese over a tomato risotto. A delicious summertime recipe I made in honour of British Tomato Fortnight.
It uses my slow roasted tomatoes which helps increase their lycopene concentration, which is a type of antioxidant found in lots of yellow to red colours fruits and vegetables. In the case of tomatoes, processing helps increase the concentration and bioavailability of lycopene as the cells break down and become more absorbable. In addition, consuming tomatoes with oil also aids lycopene uptake by the body as it is a fat soluble nutrient.
- 2 small red onions, finely chopped
- 2 tsp extra virgin olive oil
- 2 cloves of garlic, minced
- 120g tomatoes, roughly chopped
- 150g risotto rice
- 150ml white wine
- 1 tsp vegetable stock powder
- Slow-roasted tomatoes
- 40g hard goats cheese
- Griddled asparagus, another lycopene containing vegetable!
- Gently fry the onions and oil together till soft and translucent. Add the garlic and cook for a further 2 minutes.
- Add the tomatoes and allow to start cooking before adding in the rice. Coat the rice in the oil before adding the wine and stock in. Stir continuously and add hot water a little at a time as the liquid is absorbed. Cook till the rice is al dente (20-25 minutes).
- Serve with the slow-roasted tomatoes and crumbled goats cheese over the top.