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Photo of Roasted cherry tomato risotto by WW

Roasted cherry tomato risotto

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Risotto is a great all-in-one dish that you can flavour in lots of different ways. This quick and easy version uses buckwheat, instead of rice.

Ingredients

Cherry Tomatoes

600 g

Calorie controlled cooking spray

4 spray(s)

Balsamic vinegar

2 teaspoon(s)

Onion

1 large, chopped

Garlic

1 clove(s), crushed

Buckwheat

250 g

Vegetable stock cube

1 cube(s), made with 750ml hot water

Basil, fresh

3 tablespoon(s)

Instructions

  1. Pre-heat the oven to 200°C, fan 180°C, gas mark 6.
  2. Mist the cherry tomatoes with cooking spray, drizzle over the balsamic vinegar and season. Put on a baking tray and roast for 8-10 minutes.
  3. Meanwhile, mist a heavy-based saucepan with cooking spray and cook the onion for 5 minutes. Add the garlic, cook for 1 minute, then add the buckwheat. Add 750ml hot vegetable stock, stirring regularly until all the liquid is absorbed and the buckwheat is tender – about 12-14 minutes.
  4. Stir in the tomatoes and basil to serve.

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