Tomato risotto with courgette and basil

Method

1. 

   1Cherry tomatoes

   Preheat the oven to 140°C. Place the tomatoes in a small ovenproof dish and toss with the olive oil and salt. Cook in the middle of the oven for approx. 30 mins, until the skins are slightly wrinkled.

2. 

   2Risotto

   Warm the oil in a wide pan. Add the onion, garlic and rice and sweat, stirring, for approx. 2 mins until the rice is translucent. Add the tomato purée and cook for approx. 1 min. Deglaze with the white wine and reduce almost completely. Add the chopped tomatoes and bay leaf. Gradually pour in the stock so that the rice is always just covered. Simmer for approx. 18 mins, stirring occasionally, until the rice is creamy and al dente. Add a little hot water if needed.

3. 

   3Courgettes

   While the risotto simmers, heat the oil in a frying pan over high heat. Fry the courgettes briskly for approx. 5 mins until golden brown. Add the thyme and season with salt and pepper.

4. 

   4Finishing the risotto

   Remove the bay leaf. Stir the mascarpone and mountain cheese into the risotto until nicely creamy. Season to taste with salt and pepper and fold in the basil.

5. 

   5To serve

   Divide the risotto between deep plates. Arrange the courgettes and cherry tomatoes alongside or on top. Garnish with the olives and sprinkle over the Sbrinz.

Tip:

Add the stock hot so the risotto never stops simmering and becomes evenly creamy.

Variation:

Use Parmesan or another full-flavoured hard cheese instead of Graubünden mountain cheese.

Goes well with:

A green leaf salad with balsamic dressing.