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Roasted Cherry Tomato And Goat Cheese Risotto

At this time of the year I tend to cook only comfort food recipes that contains thick yummy sauces, different type of cheese, fungus and soups. I try to stay away from dry food, fried food and cold food  as much as possible. 

This is one of my favorate classic recipes which I make every fall season. I hope you guys enjoy it! 

Roasted Cherry Tomatoes

2 pounds cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper


Heat the oven to 400 degrees F.
Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.

Recipe courtesy of Tyler Florence


Olive Oil
1/2 Onion
200g Risotto Rice ( I choose whole grain ecologic which cooks for 45 min)
700ml Vegetable Stock (or water)
40g Goats Cheese
Roasted Tomatoes
Pinch of Salt
Pinch of Pepper
Mushrooms ( Trattkantarell )

Parmesan cheese 


Heat up the olive oil in a pan, throw in the chopped up onion and leave on a low heat until browned.

Add in the rice and stir well into the olive oil. Pour over the stock and the mushrooms. And leave for 30 minutes, stiring regularily.

Add in the goats cheese, herbs and tomatoes. Mix well and leave for a further five minutes.

Garnish with parmesan cheese.

Serve straight away
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