Our Recipes › Roasted Tomato, Red Pepper & Red Fox Risotto

Roasted Tomato, Red Pepper & Red Fox Risotto

1 hr 15 mins 4

Ingredients


  • FOR THE ROASTED TOMATOES & PEPPER
    300g cherry tomatoes
    2 red peppers, deseeded & roughly chopped
    1 tbsp oil, we used British rapeseed
    1/2 tbsp runny honey
    1 tbsp sweet smoked paprika
    Sea salt & cracked black pepper

    FOR THE RISOTTO
    1 tbsp salted butter
    1 onion, finely diced
    1 large garlic clove, crushed
    1 tbsp fresh rosemary, finely chopped
    350g arborio rice, washed & drained
    2 tbsp tomato puree
    1 tbsp sweet smoked paprika
    2 tbsp white wine vinegar
    1.2 - 1.5lt vegetable stock
    100g Belton Farm Red Fox, plus extra for serving

    TO SERVE
    300g vine tomatoes
    1/2 tbsp oil
    Salt

The Cheese

Red Fox

Method

    1. Preheat the oven 200C/180C fan/gas 6.
    2. Place the tomatoes and chopped pepper in a roasting tin. Drizzle over the oil and honey and sprinkle with the paprika before seasoning. Toss together to coat the tomatoes and pepper with the spices before roasting in the oven for 15 – 20 minutes until they soften and start to caramelise.
    3. In the meantime, start the risotto. In a large, heavy-bottomed pan, melt the butter over a medium to high heat. Add the onion and gently fry for 3 – 4 minutes until it begins to soften. Add the garlic and rosemary along with a pinch of salt and fry for a further 1 – 2 minutes, stirring regularly.
    4. Pour in the washed arborio rice and add in the puree and paprika. Stirring continuously, cook for another 1 minute, coating the grain in the puree. Pour in the vinegar and allow to cook off for a final minute.
    5. By this point, the roasted tomatoes and peppers should be ready. Remove the tray from the oven and gently mash the tomatoes and peppers using a fork. Tip into the risotto pan, cooking juices and all – stir through the grain.
    6. Pour in just enough stock to cover the rice and stir through. Turn down the heat to low – medium and allow to simmer, stirring regularly to ensure it doesn’t stick. Once the liquid has almost been absorbed, add a little more and repeat this process until all the stock has been added and the rice in tender but still has a little bite – this takes approximately 20 – 25 minutes but use rice packet instructions as guidance.
    7. With just 10 minutes to go, place the vine tomatoes in a roasting tin. Drizzle over the oil and season with salt. Roast for 10 minutes until the tomatoes just begin to blister.
    8. When tender and creamy, remove the risotto from the heat and sprinkle in the cheese. Stir through and allow the cheese to melt. Season if necessary.
    9. Finish the dish with the roasted vine tomatoes and serve with an extra bowl of grated Red Fox for sprinkling.