I like fancy, expensive cheeses, and rare ingredients, but I like to cook with what is accessible and doesn’t cost an arm and a leg. This tomato risotto with roasted garlic and brie is a very frugal meal and is also extremely easy to make. But in the traditions of best risotto, it is stirred constantly to get its signature creaminess.
I decided to jazz up this recipe by first roasting the garlic in the oven. Afterward, it is smashed and mixed in the risotto before serving. Perfectly roasted garlic will be slightly sweet and won’t have any bitterness. Unlike traditional risotto, this tomato risotto with roasted garlic and brie is made with a slightly sweet apple cider. The reason behind this is that a large quantity of tomatoes calls for sugar to cut through the acidity of the tomato. So, instead of adding actual sugar or honey, I used a sweeter apple cider instead of white wine.
The real truth behind a creamy risotto is the constant stirring. There is no added cream, just the starches from the rice being gently mixed and gradually cooked on medium heat. While some people swear by using risotto rice, once you get the hang of the recipe, you can go for other rice too. This was made using regular short-grain white rice. The simplest brand you can get at the supermarket. To keep this recipe easy, accessible, cheap, and delicious. I strongly believe that a person should have at least several cans of tomatoes in their pantry, in order to be able to quickly whip up soups, sauces, and even risotto.
This tomato risotto with roasted garlic and brie is the perfect comfort food for when the days seemed getting warmer, but you ended up with a red face and blue hands from the cold wind. Like the mighty groundhog, I may just hibernate for another six weeks. And cook delicious meals in the meantime.
Tomato risotto with roasted garlic and brie
Ingredients
- 1 whole head of garlic
- 250 g white rice
- 400 g can of tomatoes
- 2 medium sized shallots
- 3 tbsp butter
- 400 g chicken or veggie stock
- 300 ml apple cider
- Handful of cherry tomatoes
- 1 tsp salt
- 2 tsp sugar
- ½ tsp black pepper
- Brie cheese for serving
Instructions
- Preheat your oven to 200°C
- Cut the garlic in half, drizzle with olive oil and wrap in foilRoast for 30 minutes
- In a pot melt the butter and add the chopped shallotsCook for 4 minutes
- Add the crushed tomatoes and cook for 1 minute before adding the rice
- Lower the heat and add the chicken stock, add the spicesCook while stirring for 10 minutes
- Add the fresh cherry tomatoes and the cider
- Continue cooking for 25 minutes while stirring
- Add a small pat of butter and stir in before serving
- Serve with the roasted garlic and the brie