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