Isle of Wight Tomato RIsotto

Isle of Wight Roasted Tomato Risotto

We’ve searched the UK for fresh, seasonal tomatoes, and none compare to the Isle of Wight’s. Grown in the rich, fertile soil of Arreton Valley, the unique climate and glorious sunshine are the secret to Britain’s tastiest tomatoes.

Our friends over at Isle of Wight Tomatoes are the experts in heritage and speciality varieties, continuously testing and trialling new combinations to always live up to their ethos of ‘flavour is foremost’. All their fruit is vine ripened & picked by hand to ensure it reaches its maximum flavour potential. And they've got a full cabinet of awards to show for it.

 Summer is the peak season for delicious, flavoursome tomatoes, and these are the best and the freshest you’ll find. So choose from their colourful speciality mix, beautiful mini plums, or fantastically juicy beef tomatoes. Any or all of these will work beautifully in their very own recipe for Roasted Tomato Risotto.

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes


You’ll need:

1.2 kilos Isle of Wight Tomatoes (mixed sizes and colours are suitable)

4 tbsp olive oil

1 onion, chopped

1 large garlic clove, crushed

500g risotto rice

300ml vegetable stock

300g Isle of Wight cherry or plum tomatoes

50g Parmesan, finely grated

150g mozzarella cherries

2 tbsp chopped flat leaf parsley


What to do:


Preheat the oven to 200C mark 6.


Halve or quarter the tomatoes, depending on their size, drizzles with 2 tbsp olive oil and season well and roast for 30 minutes.  Leave to cool for a few minutes and then blitz with a stick blender or crush with a fork. 


Heat 2 tbsp of oil in a large, ovenproof casserole dish (that has a lid). Add the onion and garlic and cook gently for five minutes.  Add the rice, and cook, stirring, for 1 minute.


Pour in the tomato mixture and stock, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20 minutes.


Meanwhile, put the cherry tomatoes on a small baking tray, drizzle with remaining oil and season. Cook in the oven for 15 minutes until starting to split and soften.


Remove risotto from oven, stir in most of the parmesan and all the mozzarella. Re-cover with the lid and return to oven for 10 minutes, until the rice is tender, and the liquid has been absorbed.


Sprinkle over remaining Parmesan and top with the roasted cherry tomatoes to serve.