Tomato Risotto

Step 1

Roughly chop the celery for the stock then place into a large food processor (or do it in batches in a small one) and blitz to a pulse with the tomatoes, garlic and thyme. Transfer to a large bowl, whisk in the water and season generously. Leave to infuse flavours in the fridge for several hours.

Step 2

Transfer the mixture into a muslin cloth lined colander over a bowl. Tie up the bag and leave to very slowly drip through overnight so that you have a beautiful tomato consommé (stock). You can discard what’s in the bag the next day.

Step 3

Preheat an oven to 200℃. Blitz the bread, thyme, cashews, garlic and olive oil in a food processor to get a fine crumb. Scatter onto a baking tray and bake for 5-6 minutes until crisp and golden, giving them a stir halfway through.

Step 4

Peel and finely dice the onion and garlic, then sweat off in saucepan with a lid for 5-10 minutes in the olive oil. Add the rice grains and stir to coat them in the softened onions. Splash in the wine, stirring as it reduces.

Step 5

Ladle in the tomato stock a bit at a time, stirring regularly (if not continually) over a high heat, for 14-15 minutes until the rice grains are plump and almost cooked. Add the asparagus tips to cook into the risotto for the last minute or so of cooking, before adding the peas and mascarpone.

Step 6

Season to taste and serve a generous ladle, dotted with sun-blushed tomatoes, scattered with the crispy cashew crumb. Serves 2