James Moffatt
We’ve made the most of end-of-season tomatoes using them in two ways in this dish – as the base for the sauce the risoni cooks in, and topping with a fresh and vibrant medley of sweet cherry tomatoes.
Ingredients
Method
Scoop out and discard seeds and membrane from tomatoes, then coarsely chop the flesh and set aside.
Heat olive oil in a large casserole over medium-low heat. Add garlic and basil and cook, stirring, until fragrant (2-3 minutes). Add tomatoes, season generously to taste, then cook, stirring occasionally, until softened (4-5 minutes). Add risoni and stir to coat in oil, then add wine. Add hot stock, a ladleful at a time, stirring continuously between additions until almost absorbed before adding the next, until risoni is al dente and creamy (23-25 minutes). Discard basil and season to taste.
Divide risoni among shallow bowls, top with ricotta, cherry tomatoes and extra basil. Drizzle with extra olive oil to serve.
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