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Tomato and Courgette Risotto

We are happy to share this risotto with you and know you will love it as much as we do. The addition of freshly roasted tomatoes and zucchini add a lovely freshness to the rice. Plus, adding tomato purée to the risotto gives it a pleasing pink color and deepens the tomato flavor. As a side to absolutely anything or a veggie main, this versatile and vibrant dish is a keeper!

Tomato and Courgette Risotto

2 tbs. olive oil
1 small onion, diced
2 garlic cloves, crushed
½ tsp. coriander seeds, crushed
7 oz. risotto rice (1 cup)
18 fl. oz. vegetable stock
¾ cup tomato purée
12 cherry tomatoes, halved
2 courgettes, halved and sliced
2 tbs. mascarpone
shaved Parmesan

Put 1 tbs. of the oil in a large pan over a medium heat. Add the onion and cook for 5-7 minutes until softened. Add the garlic and coriander seeds and cook, stirring, for another minute. Stir in the rice, coating it in the onion mixture. Add 1/3 of the stock, stirring until fully absorbed. Repeat twice. Pour in the tomato purée, cover, and simmer for 10-15 minutes, stirring occasionally. Add more stock if needed.

Meanwhile, heat the oven to 400°F. Put the  tomatoes and courgettes in a roasting tin, keeping them separate. Drizzle with 1 tbs. oil and season. Roast for 10-12 minutes, until just tender.

Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and creamy. Add the courgettes and place in a serving bowl. Scatter with tomatoes and Parmesan to serve.

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