Ingredients

• 1 tbsp olive oil
• 1 garlic clove
• chopped
• ½ onion
• chopped
• 200g/7oz risotto rice (such as arborio or cannaroli)
• ½ tsp chilli flakes
• 55ml/2fl oz white wine
• 200ml/7fl oz hot vegetable stock
• large handful spinach leaves
• 50g/1¾oz gorgonzola (or a similar vegetarian blue cheese)
• crumbled
• 4 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 2 tbsp chopped fresh basil
• 1 garlic clove
• chopped
• 55ml/2fl oz olive oil
• salt and freshly ground black pepper
• 200g/7oz cherry tomatoes
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 50g/1¾oz pine nuts
• toasted
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan
• add the garlic
• onion and risotto rice and cook over a medium heat for 3-4 minutes.
• Add the chilli flakes
• wine and stock to the pan and simmer for 15 minutes
• stirring often
• until the rice is al dente.
• Stir in the spinach and gorgonzola and set aside to keep warm.
• For the herb oil
• place the parsley
• thyme
• basil
• garlic and oil into a bowl. Season
• to taste
• with salt and freshly ground black pepper and mix well.
• For the roasted tomatoes
• place the tomatoes onto a baking sheet
• drizzle with the oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 8-10 minutes.
• To serve
• place the risotto onto plates
• top with the tomatoes
• drizzle with the herb oil and scatter over the toasted pine nuts.