RECIPES USING VEGETABLE STOCK RECIPES

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ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES



Roasted tomato risotto | Jamie Oliver vegetable recipes image

Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

6 large ripe tomatoes
1 bulb of garlic
½ a bunch of fresh thyme (15g)
olive oil
1.2 litres organic vegetable stock
1 onion
1 bulb of fennel
2 knobs of unsalted butter
450 g Arborio risotto rice
150 ml dry white vermouth
80 g Parmesan cheese

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
    3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
    4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
    5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
    6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
    7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
    8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

Nutrition Facts : Calories 507 calories, FatContent 15.3 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 13.6 g protein, CarbohydrateContent 77.7 g carbohydrate, SugarContent 7.6 g sugar, SodiumContent 0.7 g salt, FiberContent 5.3 g fibre

ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…



Roast Chicken and Vegetable Soup Recipe | Sainsbury's Reci… image

Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.

Provided by Sainsbury's

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

olive oil
onion, finely chopped
leftover cooked roast carrots, parsnips and potatoes, roughly chopped
cloves garlic, finely chopped
fresh thyme leaves, washed and picked
chicken stock, made with 1 chicken stock cube
leftover roast chicken, shredded
Juice of 1 lemon
half fat crème fraîche, to serve
white baguette, torn to, serve

Steps:

  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams

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