Tomato risotto recipe

Directions

1. 1
   Preheat the oven to 180C/350F/gas 4.
2. 2
   Put the walnuts on a baking sheet and bake for 3-4 minutes until lightly toasted.
3. 3
   Remove from the oven and leave to cool slightly, then finely chop half of the walnuts and set the rest aside
4. 4
   To make the Parmesan crisps, line the baking sheet with baking paper.
5. 5
   Sprinkle 1 tablespoon of the Parmesan into a mound on the baking sheet, then sprinkle one-quarter of the chopped walnuts over it.
6. 6
   Tidy the edges slightly to make a circle about 4cm/11/2in in diameter, then repeat to make 3 more circles, spacing them out by at least 5cm/2in as they tend to spread during cooking.
7. 7
   Bake for 10 minutes until golden and crisp.
8. 8
   Leave to cool for a few minutes before lifting them off the baking sheet with a palette knife and set aside
9. 9
   Heat the olive oil and half of the butter in a large, ovenproof saucepan.
10. 10
    Fry the onions, partially covered, for 10 minutes, stirring occasionally, until softened.
11. 11
    Add the garlic and risotto rice and cook, stirring, for another 3 minutes until the rice is glossy and coated in the oil.
12. 12
    Add the wine and cook, stirring, until it is absorbed by the rice.
13. 13
    Add the stock, passata and sun-dried tomato paste and season with salt and pepper.
14. 14
    Stir until well combined
15. 15
    Cover the risotto with a tight-fitting, ovenproof lid and bake for 40 minutes, stirring once halfway through.
16. 16
    Remove from the oven, stir in the remaining butter and set aside, covered, for 5 minutes
17. 17
    Meanwhile, make the pesto.
18. 18
    Put the remaining walnuts in a food processor and add the herbs and garlic.
19. 19
    Process until coarsely chopped, then add the olive oil and process again to make a coarse paste.
20. 20
    Transfer the mixture to a bowl and stir in the Parmesan, then season with salt and pepper
21. 21
    Stir the risotto and divide it into 4 large, shallow bowls.
22. 22
    Top with a good spoonful of the pesto and the shaved Parmesan and serve with the Parmesan crisps