Courtney Roulston


2 – 4 people

This is a simple recipe to use up a glut of tomatoes, or to use them up when they are cheap in summertime. These are budget friendly ingredients that come together to create an impressive meal that could be for midweek or a dinner party.

This is a gateway recipe that could have many additions such as squid, fish, prawns, mussels, crab ect.


  • 500g cherry tomatoes on the vine
  • 5 cloves garlic, peeled, halved
  • ½ teaspoon sugar
  • 1/3 cup (80ml) Cobram Estate olive oil
  • 4 cups Massel low salt chicken stock
  • 1 brown onion, diced
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 40g Lurpak butter, diced
  • 30g Parmesan cheese, grated from a block, plus extra to serve
  • 1 bunch basil, leaves picked
  • Cracked black pepper to serve



  • Pre heat the oven to 180 degrees C.
  • Toss the tomatoes in a bowl with the garlic, sugar and half the oil. Place on a lined oven tray and cook for 25-30 minutes, or until wrinkled and split.
  • Place the roasted tomatoes and garlic in a blender along with the chicken stock and blend until smooth. Place the tomato mixture into a saucepan over a medium heat to keep warm.
  • Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the onions and cook until translucent. Add the rice and stir for 2 minutes to coat the rice in oil and you can hear it singing. Add the wine and cook off until it has nearly evaporated.
  • Add ladles of the tomato stock into the rice, stirring in between, until all the stock has been soaked up by the rice (this should take about 20 minutes).
  • Stir through the butter and Parmesan cheese and check for seasoning.
  • Serve immediately with basil leaves, extra Parmesan and cracked black pepper.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Grigio or Nero d’Avola.

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