Tomato risotto with roasted garlic and brie

Servings: 4

Author:

Cook Time
40 minutes

Total Time
40 minutes

Dinner Lunch

Italian Vegetarian

cheese tomato cider

Instructions

1 Preheat your oven to 200°C
2 Cut the garlic in half, drizzle with olive oil and wrap in foil

Roast for 30 minutes
3 In a pot melt the butter and add the chopped shallots

Cook for 4 minutes
4 Add the crushed tomatoes and cook for 1 minute before adding the rice
5 Lower the heat and add the chicken stock, add the spices

Cook while stirring for 10 minutes
6 Add the fresh cherry tomatoes and the cider
7 Continue cooking for 25 minutes while stirring
8 Add a small pat of butter and stir in before serving
9 Serve with the roasted garlic and the brie