Risotto, Roasted Baby Tomato - by 2TA

Ingredients
(for roasted tomatoes)
1 punnet baby tomatoes
3 x tbsp olive oil
2 cloves garlic

3 – 4 cups chicken stock
1 thick slice pancetta, cubed (optional)
3 x tbsp butter
1 x medium onion, finely chopped
1 x whole tomato, roughly chopped
1 x cup mixed peppers, finely chopped
1 x clove garlic, minced
1 ½ cups aborio rice (risotto)
1 x cup dry white wine
½ tsp salt
Freshly ground black pepper
½ cup freshly grated parmesan
1 x egg
Handful of fresh basil leaves
Fresh bread crumbs

Method
1. Preheat oven to 180 degrees. Place tomatoes and garlic in roasting pan. Drizzle olive oil over. Season to taste. Roast for 15 minutes or until tomatoes are cooked through.
2. In a medium pan, bring stock to a simmer and keep warm over low heat.
3. In a separate pan, fry pancetta until golden and crispy, drain and set aside.
4. In the same saucepan, over medium heat, add 1 tbsp butter to pancetta fat.
5. Add onions and garlic and cook until onion is transparent.
6. Add tomatoes and peppers and cook till soft.
7. Add rice and stir until well coated with butter and starts to turn translucent
8. Add wine and simmer gently until all the liquid is absorbed.
9. Ladle ½ cup of warm stock into the rice mixture and simmer, stirring occasionally until the stock is absorbed.
10. Repeat, adding ½ cup stock at a time, until rice is cooked through but still firm.
11. Stir in roasted tomatoes, pancetta and parmesan and check seasoning.
12. Toss in fresh basil and egg
13. Coat patties in bread crumbs and fry

Serve with green salad