Enjoy the rich, creamy delight of Black Garlic Risotto, perfectly complemented by sweet oven-roasted cherry tomatoes and a hint of fresh lemon.
Black Garlic Risotto with oven-roasted tomato
Rated 5.0 stars by 1 users
Category
Sides
Servings
6
Prep Time
15 minutes
Cook Time
60 minutes
Indulge in the luxurious and creamy Black Garlic Risotto, a dish that brings together the earthy depth of black garlic with the freshness of oven-roasted cherry tomatoes. Each bite of this risotto offers a harmonious blend of savoury and slightly sweet flavours, enhanced by the tender texture of finely diced leeks and celery, all melded with the subtle fragrance of thyme.
The risotto is meticulously cooked to perfection, with the black garlic imparting its unique, umami-rich essence into each grain of arborio rice. Finished with a touch of zesty lemon and finely grated pecorino, the dish achieves a delightful balance of creamy and tangy notes. Topping it off are the blistered cherry tomatoes, adding bursts of sweetness and acidity, alongside blanched broad beans that bring a touch of colour and freshness. This dish, served with a wedge of lemon, offers an exquisite, gourmet experience that’s both comforting and sophisticated.
Author:Black Garlic & Co.
Ingredients
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3 Tbsp olive oil
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1 Tbsp butter
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1 leek, finely diced
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2 celery stalks, finely diced
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3 stalks of thyme leaves picked
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4 Tbsp Black Garlic & Co Savoury Paste
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2 cups arborio rice
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1.5 L vegetable stock, heated
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1 cup broad beans, podded and blanched
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1 lemon, zest and wedges
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50g pecorino, grated finely
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salt and pepper to taste
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250g cherry tomatoes
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1 Tbsp olive oil
Directions
In a large pan over medium heat, melt butter and olive oil.
Add leek, celery and thyme and cook until tender.
Stir through Black Garlic and Co Savoury Paste then add rice, and mix well to distribute flavours.
Add heated stock, one ladleful at a time, stirring well and waiting for each addition to be absorbed before adding the next (approximately 40 minutes).
When cooked, the rice should be firm but cooked through.
Stir through the lemon zest and pecorino and season to taste.
While the risotto is cooking, drizzle the tomatoes in olive oil and roast at 180°C until blistering (10 mins).
Serve topped with roasted cherry tomatoes, blanched broad beans and lemon wedges.
