Tomato risotto with roasted beetroot and carrots

Grilled Aubergine

This aubergine is grilled or roasted as per a Babaganoush, this is best done directly on the coals of a fire but can be done with the grill function of an over too.

1.     Light a fire
2.     Place aubergine directly on the hot coals
3.     Cook until soft, turning occasionally. Allow the skin to become completely charred
4.     Once soft, set aside and let cool slightly
5.     Once cooled, remove the charred skin using a knife
6.     Blend the flesh into a paste

 

Risotto

Preheat the oven to 200 degrees

1.     Heat some olive oil in a pot over medium heat. Add the finely chopped spring onions and allow to cook for 2 – 3 minutes. 
2.     Parboil and then dice the beetroot, chop the carrots. Place on a roasting tray, drizzle with olive oil and roast for 30 – 40 minutes. 
3.     In the meantime, bring a small pot of water to the boil. Make two small incisions in the tomato skin at the bottom, making a cross.
4. Blanch the tomatoes for 1 minutes, then remove from the pot and peel off the skins. Crush the tomato flesh, or blend in a food processor to make a tomato “stock.” Keep the skins to one side. 
5.     Add the risotto rice and thyme to the spring onions and cook for 1 minute, stirring until the grains turn from white to clear.
6.     Add about a cup of the tomato flesh mixture and stir. 
7.     Continue to add the tomato “stock” and water and stir until the risotto rice is cooked through (about 30 minutes). 
8.     Pat dry the tomato skins and salt well
9.     Fry the skins in hot oil until crispy, pat dry and set aside for garnish
10.     If your carrots had their leaves on them still, mix the carrot tops with some olive oil and blend to a paste
11.   To assemble, serve risotto into a bowl and top with the roasted vegetables, aubergine, carrot tops, sprouts and tomato chips

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