Tomato and Mozzarella Risotto

Preheat the oven to 350°F.

Place the halved tomatoes, minced garlic, thyme sprigs, salt, pepper, and a drizzle of olive oil on a baking tray and roast for about 1 hour until softened.

Remove the roasted tomatoes from the oven, discard the thyme sprigs, and press the tomatoes through a sieve to obtain a smooth roasted tomato sauce.

Heat a large saucepan over medium heat, add a drizzle of olive oil and the butter, then add the chopped onion and sweat for 8–10 minutes until translucent.

Stir in the risotto rice and cook for 2 minutes to toast the grains.

Begin adding the vegetable stock a ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next, for 20–25 minutes until the rice is creamy and al dente.

Stir in the prepared roasted tomato sauce and cook for an additional 2 minutes.

Turn off the heat, fold in the torn mozzarella pieces, and season with salt and pepper to taste.

Finish with grated Parmesan cheese, give a final stir, and serve immediately.