Isle of Wight Roasted Tomato Risotto

Serves 4 4 Easy

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.


  • 250g Isle of Wight mini plum tomatoes
  • 1.2kg Isle of wight tomatoes (mixed sizes and colours are suitable)
  • 4 tbsp olive oil
  • 1 onion
  • 1 garlic clove, chopped
  • 500g risotto rice
  • 300ml vegetable stock
  • 50g Parmesan, finely grated
  • 150g mozzarella
  • 2 tbsp flat leaf parsley, chopped

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  1. Pre-heat oven to 200°C.
  2. Halve or quarter the mixed tomatoes, depending on their size, drizzle 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.
  3. 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.
  4. Pour in the tomato mixture and stock, season, and bring to a simmer, stirring gently. Cover with a lid and cook in the oven for 20 minutes.
  5. Meanwhile, put the plum 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.
  6. Remove risotto from the 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.
  7. Sprinkle over the remaining Parmesan and top with the roasted plum tomatoes to serve.

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