Thursday 18 February 2021


This was only my third ever attempt at a homemade risotto and a rather tasty one at that! 

I loved the lack of cheese and very little butter in the actual risotto (though there is plenty of burrata to go on top at the end) which made the humble tinned cherry tomato the surprisingly fragrant and delicious star of the show. 

A splash of red wine vinegar really elevated the broth base into something special and with all the liquids added at once, it is a pretty easy risotto to make if you don't mind a bit of stirring. 

The finishing touches of torn burrata (when was burrata EVER a bad idea?!), crispy fried oregano stalks and a garlic butter, not only make this a stunning dish to look at when plated up but also very delicious, fresh and full of interesting textures and flavours. 

A great dinner choice for a more than one, a sort of one pot wonder that is pimped up pretty easily to make it restaurant quality!

One final pointer: do try and find tinned cherry tomatoes, the little tomatoes retain their shape when cooking and really add to the final dish rather than just going for chopped tomatoes (I found them at Waitrose).

Serves 3


  • 1.2kg canned cherry tomatoes (3 tins)
  • 3 cups (750ml) vegetable stock
  • 1 tbs red wine vinegar
  • 125g unsalted butter, chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed, plus 1 extra thinly sliced clove
  • 1 cup (220g) arborio or carnaroli rice
  • 2 tbs tomato paste
  • 1/4 cup (60ml) white wine
  • 3 oregano sprigs
  • 2 balls burrata cheese

  • Place tomatoes, stock and vinegar in a saucepan and cook over high heat until hot. 
  • Cover with a lid and reduce heat to low to keep hot.
  • Meanwhile, melt half the butter in a large saucepan over medium-high heat. 
  • Add onion and crushed garlic, and cook, stirring occasionally, for 4 minutes, or until softened. 
  • Add rice and tomato paste, and cook, stirring constantly, for 2 minutes or until rice is heated through. 
  • Add wine and bring to the boil. 
  • Add tomato mixture and bring to the boil. 
  • Reduce to a simmer and cook, stirring occasionally, for 20-25 minutes or until reduced and rice is tender.
  • While rice cooks, melt remaining butter in a frypan over medium-high heat. 
  • When butter is bubbling, add oregano and cook, stirring occasionally, for 30 seconds or until oregano is dark green. 
  • Using tongs, transfer oregano to paper towel to crisp up. 
  • Add sliced garlic to butter, reduce heat to low and cook, stirring regularly, for 1 minute or until golden. 
  • Drain, reserving butter and garlic separately.
  • When garlic is cooled, return to butter.
  • Transfer risotto to serving bowls and top with buratta. Scatter with oregano and drizzle with garlic butter to serve.

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