Goat's Cheese and Slow Roasted Tomato Risotto

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock.

Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.

When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add the garlic and sun-dried tomato paste and cook for 1 min. 

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins. Squeeze in the lemon juice and cook until evaporated, 1 min.

Stir a ladle of your stock into the rice pan.

When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Once the risotto is cooked, stir in the roasted tomatoes (discarding the juices), hard Italian style cheese and butter (see pantry for amount) until combined. Taste, and season with salt and pepper if needed.

Crumble in half the goat's cheese and stir through. Remove from the heat. Add a splash of water to loosen if needed.