Method

Roasted Tomatoes
1. Preheat oven to 200°C. Line a baking tray with baking paper and brush with olive oil.

2. Add the truss tomatoes to the tray and drizzle with caramelised balsamic vinegar. Roast for 20 – 25 minutes.

Tomato Sauce
1. Heat a medium frypan on medium heat with 1 Tbsp olive oil. Add onion and gently fry for 4 minutes.

2. Add the garlic and dried herbs and stir for 1 minute.

3. Add the tomato paste and caramelised balsamic and stir for 1 minute.

4. Add the tinned tomatoes and simmer for 20 minutes.

Risotto
1. Heat a large saucepan on medium heat and melt 2/3 of the butter, add onion and gently fry for 4 minutes.

2. Add garlic and basil stalks and stir for 1 minute.

3. Add rice and coat in the buttery onion mix for 1 minute.

4. Add the white wine vinegar and coat the rice.

5. Add the vegetable stock and stir well for a couple minutes.

6. Add the tomato sauce to the pan and stir well to combine.

7. Pour risotto mix into an oven proof dish.

8. Add the roasted tomatoes.

9. Cover with foil or lid if it has one.

10. Place in oven for 20 minutes until rice is al-dente.

11. Once cooked stir through parmesan, remaining butter and lemon, season with salt and pepper if needed. Add basil leaves and stir in, followed by crumbled goat’s cheese.

12. Serve with big green salad or steamed greens.