Gorgonzola and pine nut risotto with roasted cherry tomatoes
Ingredients
For the risotto
- 1 tbsp olive oil
- 1 garlic clove, chopped
- ½ onion, chopped
- 200g/7oz risotto rice (such as arborio or cannaroli)
- ½ tsp chilli flakes
- 55ml/2fl oz white wine
- 200ml/7fl oz hot vegetable stock
- large handful spinach leaves
- 50²µ/1¾´Ç³ú gorgonzola (or a similar vegetarian blue cheese), crumbled
For the herb oil
- 4 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh basil
- 1 garlic clove, chopped
- 55ml/2fl oz olive oil
- salt and freshly ground black pepper
For the roasted cherry tomatoes
- 200g/7oz cherry tomatoes
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 50²µ/1¾´Ç³ú pine nuts, toasted, to serve
Method
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a frying pan, add the garlic, onion and risotto rice and cook over a medium heat for 3-4 minutes.
Add the chilli flakes, wine and stock to the pan and simmer for 15 minutes, stirring often, until the rice is al dente.
Stir in the spinach and gorgonzola and set aside to keep warm.
For the herb oil, place the parsley, thyme, basil, garlic and oil into a bowl. Season, to taste, with salt and freshly ground black pepper and mix well.
For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.
To serve, place the risotto onto plates, top with the tomatoes, drizzle with the herb oil and scatter over the toasted pine nuts.