29/05/2026
Today's is our Roasted Cherry Tomato & Mushroom Risotto, and the recipe can be found on page 35 of the Everhot Cookbook 🍅🍄🍚
Serves: 6
Simmering oven temperature: 110°C
Ingredients:
30g butter
2 tbsp rapeseed oil
1 onion, finely chopped
1 garlic clove, finely chopped
225g Arborio rice
450ml warm vegetable stock
150ml white wine
225g button mushrooms, sliced
225g baby cherry tomatoes
200g baby spinach leaves, washed
2 tbsp chopped fresh parsley
60g grated Parmesan cheese
2-4tbsp single cream
Method:
1) Place a large casserole dish on to the hot plate, add the butter and 1 tbsp rapeseed oil and heat for a minute. Add the chopped onion and cook for 4-5 minutes until beginning to soften, then add the garlic and stir well.
2) Add the Arborio rice to the pan and stir. Pour in the wine and cook for 4 minutes, continuing to stir to prevent the rice sticking. Add the vegetable stock and bring to the boil.
3) Cover the risotto with a lid and place into the simmering oven for 20 mins.
4) While the risotto is cooking, place the cherry tomatoes onto a baking tray - drizzle with a tbsp of rapeseed oil, sprinkle with sea salt and place in the centre of the roasting oven for 10 minutes.
5) Fry the mushrooms in a frying pan with a small k**b of butter and a pinch of black pepper until golden in colour.
6) Remove the risotto from the oven and add in the mushrooms and tomatoes. Gently stir in the baby spinach leaves, then add the parmesan, parsley and cream. Simmer on the simmer plate for 5 minutes, check the seasoning before serving.
