roasted tomato risotto

we’re about to go away for a week on a scottish jaunt – glasgow, fort william and the isle of skye – so menu planning is all about using things up.

we had a big bowl of tomatoes, fresh from the garden, which needed to be finished so i decided it was time to get over the mental block i have when it comes to tomato risotto.

as there were so many tomatoes i halved and roasted them a la skye (gyngell, not the island) and then stirred them into a simple risotto, along with some double-podded broad beans. my garnish of crispy pancetta worked wonderfully with the risotto but sadly didn’t do much to make the photo look appealing.

trust me though, it is a terrific way to get through a glut of tomatoes. 

Comments

[Caroline]

Ooh I hope you're going to Kinloch Lodge and/or the Three Chimneys. Skye is glorious at this time of year and you can use up all the calories with huge walks. And if you're taking the sleeper train you are in for a real treat!

[abby]

caroline - we ate at both! presumably you have been? i've started writing things up, will probably get to skye at the end of the week.

we had a fabulous trip - a few days in glasgow, train to fort william, steam train to mallaig, a few days on skye and then the kyle of lochalsh train to inverness for the sleeper home.