Creamy risotto with roast tomatoes

• Woolworths Organic Chicken or Vegetable Stock 2–3 cartons, warmed 
• 8 Woolworths Slicing Tomatoes, halved or quartered 
• 200 g Woolworths Cherry Tomatoes 
• 2 T olive oil
• 2 T balsamic vinegar
• Sea salt and freshly ground black pepper, to taste 
• 150 g butter 
• 3 garlic cloves, crushed 
• 200 g baby leeks, finely chopped 
• 250 g arborio rice
• ½ cup white wine (optional) 
• 50 g Parmesan, grated, plus extra for serving
• 2–3 T crème fraîche 

1. Preheat the oven to 200C. Bring the stock to a fast simmer in a heavy-based saucepan. Place the tomatoes in a roasting pan, drizzle with olive oil and balsamic vinegar, season and roast for 30 minutes, or until caramelised and sweet. 
2. Melt 100 g butter in a large heavy-based saucepan, add the garlic and leeks and sweat without colouring for 2 minutes. Add the rice and cook for a further 2 minutes without colouring. Increase the heat slightly and add the wine if using and allow the alcohol to cook off for a few minutes. 
3. Add a ladleful of stock and stir into the rice. Continue cooking, stirring the rice continually to prevent it from sticking. Reduce the heat so the rice simmers (too much heat will result in boiled rice) and continue cooking until the stock has been absorbed. Continue adding the stock one ladleful at a time and cook until the rice softens. This will take 18–20 minutes, depending on the amount of risotto you’re making.
4. Stir the remaining butter into the rice until fully incorporated. Fold in the Parmesan and crème fraiche and season to taste.
5. Gently fold the roast tomatoes through the risotto. Divide the risotto between warm bowls and serve immediately. 

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