نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

ريزوتو كريمي بالطماطم والريحان

Italian 15 Mins Prep · 50 Mins Cook

Preheat the oven to 180°C, gas mark 4.
Halve the tomatoes and place them on a baking tray along with 1 tablespoon of olive oil and the sprig of thyme. Season with the salt and pepper. Roast in the oven for 20 minutes until caramelised and soft. Set aside.
Meanwhile, finely grate the Cheddar.
Heat the remaining oil in a large saucepan and sauté the garlic and oregano. Continue to sauté for 1 minute, stirring constantly, then add the arborio rice. Toast for 2-3 minutes until starting to turn golden. Add the passata. Season well with a little salt and plenty of black pepper. Simmer for 4-5 minutes to reduce the liquid, stirring often.
Next add 100ml of the hot vegetable stock (or chicken stock). Stir continuously and, once the stock has been absorbed, add some more. Repeat until the rice is cooked and looks rich and creamy (this should take approx. 20 minutes). Add a little more water, if needed, until the right consistency is reached. Remove from the heat.
Stir in most of the grated Cheddar and butter. Adjust the seasoning to taste.
Serve with the mascarpone swirled through and the roasted tomatoes on top.