Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and grated Parmesan
Prep:10 mins
Serves 2
2 tbsp olive oil1 small onion, diced2 garlic cloves, crushed½ tsp coriander seeds, crushed200g risotto rice500ml vegetable stock200g carton passata12 cherry tomatoes, halved2 courgettes, halved and sliced2 tbsp mascarponeparmesan (or vegetarian alternative), grated, to serve
STEP 1Put1 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 2Meanwhile, 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 3Add 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.
