Tomato Risotto with Honey Baked Feta

Tomatoes have always held such a special place in my heart. My earliest memories of them was sat cross-legged on the floor of my Nan’s greenhouse eating them one after another, swarming in their earthy aroma. It is when I smell their vines that I am instantly reminded of those moments.

This dish celebrates tomatoes for all that they are and impose such a delicate flavour into the risotto. Baked feta with a little drizzle of honey accompany this dish well, but I have served this dish plenty of times with seared sea bass or chicken too.

Serves 4

Ingredients:

~ 4 large well tasting plum tomatoes, on the vine

~ 4 tbsp extra virgin olive oil

~ 1 large white onion, finely diced

~ 1 stick of celery, finely diced

~ 3 large garlic cloves, peeled and finely chopped

~ 225g arborio rice

~ 150g baby plum tomatoes

~ 1 litre vegetable stock, must be hot

~ bunch of fresh thyme sprigs

~ knob of butter

~ Parmesan to serve (pecorino will work well too)

For the baked feta

~ 200g feta

~ 2 tbsp clear honey

~ few sprigs of fresh thyme

~ 1 tbsp extra virgin olive oil

Method:

1. Preheat the oven to 200oC/400F/Gas Mark 6.

2. Dress the large tomatoes, leaving them on the vine, with 2 tablespoons of the olive oil, salt, pepper and a few thyme sprigs. Roast in the oven for 30 minutes.

3. Sauté the onion and celery in the remaining 2 tablespoon of oil until soft, for around 8 minutes in a large saucepan.

4. Add the garlic and cook for another 2 minutes until fragrant.

5. Add the rice and cook for another 4 minutes to lightly toast the rice before adding the liquid.

6. Add a ladle of stock, reducing the heat to a gentle simmer, once the stock is absorbed, continue the process until the rice is cooked, but still with a little bite. This can take around 30 minutes.

7. Meanwhile, add the feta to aluminium foil and dress with the honey, thyme, oil and season, folding the sides in slightly to create an open parcel. Roast in the oven for at least 15 minutes, you can leave in there to stay warm while cooking the risotto if necessary.

8. Once the tomatoes are roasted, place the vines into the risotto base, as the vines hold a lot of flavour. Roughly mash the tomatoes with a fork, this will create rustic chunks, if you would prefer something more smooth, you could blitz the tomatoes in a food processor. Add the mashed or pureed tomatoes, along with any remaining cooking juices, the leaves from the sprigs of thyme and the baby plum tomatoes.

9. Just before serving, remove the tomato vines, stir through the knob of butter and grate some parmesan over the top. Serve with the baked feta.