Roasted cherry tomato risotto
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
Garlic
1 clove(s)
Buckwheat
250 g
Vegetable stock cube
1 cube(s)
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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