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Black garlic risotto with oven roasted tomatoes

Difficulty Average
Season Winter
Preparation 10 mins
Cooking 50 mins
Black Garlic Risotto (Large)
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(This recipe was created by Kate Flower Food and kindly provided by Black Garlic & Co.)

Preheat the oven to 180C. Place the tomatoes in a baking tray and drizzle with olive oil. Set aside until risotto is almost ready.

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 and add rice, mixing 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 (about 40 minutes). When ready, the rice should be firm but cooked through.

Stir through lemon zest and pecorino and season to taste.

When the risotto is almost ready, put the tomatoes in the pre-heated oven and roast until blistering (10 mins).

Divide risotto between bowls. Top with roasted cherry tomatoes, blanched broad beans and lemon wedges.

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