Risotto of brown rice with roasted tomatoes

Recipe and photo: Liz Sinner - vegelizous

1. Preheat the oven to 220°C.
   
2. Quarter the tomatoes and cut the garlic bulb in half. Place the quartered tomatoes, the cherry tomatoes and the garlic bulb cut-side down in a casserole. Drizzle with 1 tbsp BIOG olive frying oil and roast in the oven for about 25-30 minutes. Leave to cool briefly after roasting. Set the cherry tomatoes aside for later. Squeeze the garlic cloves out of their skins and blend them with the quartered tomatoes and vegetable stock in a blender to a homogeneous mixture.
3. In the meantime, finely chop the onion. Heat 1 tablespoon of BIOG olive frying oil in a large saucepan or frying pan over medium heat and cook the onion until translucent. Add the BIOG rice and stir-fry for about 1-2 minutes until slightly translucent. Finally, add the tomato purée and BIOG oregano and sauté brieflly.
4. Deglaze the rice with white wine and add a ladle of tomato stock. Keep stirring until most of the liquid has been absorbed. Add another ladle of tomato stock and continue stirring. Repeat this process until the rice is al dente. This usually takes about 50-60 minutes, as it is brown rice. (If you have less time, you can replace the brown rice with a white round-grain rice, in which case you will also need less vegetable stock and it will take about 25 minutes).
5. When the rice is firm to the bite, stir in ¾ of the grated Parmesan. Season to taste with salt and BIOG four-pepper-mix.
6. Arrange the risotto on plates and garnish with the cherry tomatoes, grated Parmesan and fresh pepper.

Enjoy your meal!