This creamy tomato risotto with Mamma Mia is packed with Italian flavours. The mix of tomato, bell pepper, onion and herbs gives the risotto extra depth, while roasted cherry tomatoes and soft burrata finish the dish perfectly. A flavourful vegetarian meal that you can have on the table in about 35 minutes.

Ingredients for 2 people

• 250 g cherry tomatoes
• 1 tbsp olive oil, divided
• 1 tbsp balsamic vinegar
• 1 onion
• 1 clove garlic
• 150 g risotto rice
• 1 tbsp Natural Spices Mamma Mia
• 120 ml dry white wine
• 200 ml passata
• about 400–500 ml warm vegetable stock
• 2 small balls burrata
• black pepper to taste
• optional: fresh basil and coarsely chopped pistachios

Method

1. Preheat the oven to 200 °C.
2. Halve the cherry tomatoes and spread them over a baking dish. Drizzle with ½ tablespoon olive oil and the balsamic vinegar. Roast the tomatoes for 15–20 minutes in the oven, until they are soft and start to caramelise slightly at the edges.
3. Keep the vegetable stock warm in a separate pan.
4. Meanwhile peel and finely chop the onion. Finely chop or press the garlic.
5. Heat the remaining olive oil in a large pan. Sauté the onion 3–4 minutes over low to medium heat, until soft and translucent. Add the garlic and fry briefly.
6. Add the risotto rice and Mamma Mia. Fry the rice and spice mix while stirring for about 2 minutes, until the rice grains become slightly translucent at the edges.
7. Pour in the white wine and keep stirring until it is almost completely absorbed.
8. Add the passata and stir well. Then add a ladleful of warm stock at a time. Each time wait until the liquid is mostly absorbed by the rice before adding more stock.
9. Let the risotto cook gently in about 18–22 minutes. Stir regularly. The rice should be tender with a slight bite and the risotto should remain creamy and smooth. Add an extra splash of stock if necessary.
10. Season the tomato risotto with black pepper. Taste first before adding salt, as the stock may already be salty.
11. Divide the risotto over two deep plates. Top with the roasted tomatoes and burrata. Optionally finish with fresh basil, chopped pistachios and a small drizzle of olive oil.

Tip

Want to make the risotto extra creamy? Stir a tablespoon mascarpone or grated Parmesan cheese into the rice just before serving. Remove the pan from the heat first.