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Roasted Tomato Risotto

Roasted tomato risotto

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500g cherry tomatoes on the vine

5 cloves garlic, peeled, halved

½ teaspoon sugar

1/3 cup (80ml) Cobram Estate olive oil

4 cups Massel low salt chicken stock

1 brown onion, diced

1 cup Arborio rice

1/3 cup dry white wine

40g Lurpak butter, diced

30g Parmesan cheese, grated from a block, plus extra to serve

1 bunch basil, leaves picked

Cracked black pepper to serve


Pre heat the oven to 180 degrees C.

Toss the tomatoes in a bowl with the garlic, sugar and half the oil. Place on a lined oven tray and cook for 25-30 minutes, or until wrinkled and split.

Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth. Place the tomato mixture into a saucepan over a medium heat to keep warm.

Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the onions and cook until translucent. Add the rice and stir for 2 minutes to coat the rice in oil and you can hear it `singing`. Add the wine and cook off until it has nearly evaporated.

Add ladles of the tomato stock into the rice, stirring in between, until all the stock has been soaked up by the rice (this should take about 20 minutes).

Stir through the butter and Parmesan cheese and check for seasoning.

Serve immediately with basil leaves, extra Parmesan and cracked black pepper.

Wine Match: Hither & Yon Nero d'Avola 2017 & Pizzini Pinot Grigio 2017

For more inspiration check out these recipes on cookspantry.tv!

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Two Blues Sauvignon Blanc 2014
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