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Roasted Tomato Risotto with Stracciatella

Ingredients for roasted tomatoes

500g cherry tomatoes or cherry tomatoes sliced in half

1 onion, peeled and quartered

4 cloves garlic, peeled

½ cup extra virgin olive oil

Salt and pepper to season


Ingredients for risotto

1 ½ cups arborio rice

4 liters of chicken stock

1 shallot, finely diced

1 tbsp tomato paste

1 cup white wine

30g unsalted butter


1 x 300g stracciatella cheese from That’s Amore Cheese for serving

20g unsalted butter

1 cup grated Parmesan cheese

Fresh Basil leaves for garnish



Make the roasted tomato sauce. Preheat oven to 180°C (350°F).


Cut open the tomatoes, arrange them cut side up on a roasting pan. Peel and divide the onion in a half, then add them into the roasting pan along with the tomatoes. Dress with salt, pepper, and a good drizzle of extra virgin olive oil.


Slow roast the tomatoes for one hour, then blend the tomatoes in a food processor until creamy. Reserve and set aside.


For the risotto

Pour the stock into a large pot and bring it to a simmer.


Pour olive oil in a medium saucepan, add the butter over medium heat. Sauté the shallots over low heat until it becomes translucent and soft for 1-2 minutes.


Add the arborio rice and toast for a few minutes until the grains turn transparent. Pour in the white wine, stirring with a wooden spoon until the alcohol has evaporated. Adding one ladle at a time, pour stock in the risotto and stir consistently until all the stock has been used and the risotto becomes thick and creamier. Add the tomato puree to the risotto and stir well until combined.


Add parmesan cheese and season according to taste and allow to sit for 5 minutes for the flavours to infuse.


Serve in bowls topped with cold stracciatella cheese and extra virgin olive oil.


Buon Appetito x


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