Low and slow does the trick for cooking silky risotto. Pairing with charred spring onions and tomatoes results in a generous dish ideal for sharing on chilly evenings. 

Charred spring onion & tomato risotto

Serves 6

Ingredients  

2 bunches spring onions
¼ cup butter
2 Tbsp olive oil 
4 cloves garlic, finely grated 
1 tsp grated ginger 
1 cup Arborio rice (or risotto rice) 
¼ cup white wine 
4 cups vegetable/chicken stock
1 cup cream
¼ cup sun-dried tomato pesto
Salt and milled pepper
Olive oil
⅓ cup sun-dried tomatoes in oil, drained (optional)
300g vine tomatoes (or 3 small tomatoes), quartered
Parmesan, to garnish 

Method

1. Char spring onions in a hot, dry griddle pan or over an open flame. Once cooled, slice thinly at a diagonal angle. 
2. Heat 2 Tbsp butter and olive oil over medium heat. Sauté ⅔ of the spring onions for 2-3 minutes. Add garlic and ginger then sauté another 1-2 minutes.
3. Add rice and allow to toast for a few minutes while stirring. 
4. Add wine and stir until evaporated. Lower temperature to medium-low. 
5. Add stock ⅓ cup at a time, stirring until absorbed before the next addition. 
6. Once all the stock has been absorbed, add cream and cook while stirring until absorbed. 
7. Stir through sun-dried tomato pesto and remaining butter. Season. 
8. Heat a pan on a high heat, add a splash of olive oil and fry the tomatoes until blistered. 
9. Serve the risotto with blistered tomatoes then garnish with sun-dried tomatoes, shaved Parmesan and remaining charred spring onions. 

Recipe & styling: Lichelle May 
Photographs: Zhann Solomons 

Also read: Pumpkin-seed wraps with lamb koftas

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