Advertisement

Ingredients

Method

  • STEP 1

    Put1 tbsp of oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and coriander seeds and cook, stirring, for another 1 min. Stir in the risotto rice, coating it in the onion mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition. Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

  • STEP 2

    Meanwhile, heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.

  • STEP 3

    Add the mascarpone and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more. Add the courgettes and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

Recipe from Good Food magazine, July 2015

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.71 ratings
Advertisement
Advertisement
Advertisement