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ROAST TOMATO RISOTTO WITH PESTO CRICKETS


Delicious tomato risotto with pesto crickets

This risotto is absolutely banging! The combination of flavours – roasted tomato and fresh pesto, and the blend of textures – smooth arborio rice and crunchy crickets make you want more than just one portion!

 

Serves: 2

Time: 1 hour


INGREDIENTS


Roasted Tomatoes:

Cherry Tomatoes - 200g

Olive Oil - 2 tbsp


Crickets:

Vegetable Oil - 3 tbsp


Pesto:

Basil Leaves - 20g

Parmesan Cheese - 20g

Toasted Pine Nuts - 15g

Garlic Clove - 1

Olive Oil - 35g

Salt and Black Pepper


Risotto:

Butter - 20g Olive Oil - 1 tbsp Banana Shallot - 1 (finely diced) Garlic Clove - 1 (finely chopped) Tomato Purée - 1 tbsp Risotto Rice - 150g Dry White Wine - 50ml Vegetable Stock - 500ml Grated Parmesan Cheese - 40g (grated (plus extra to serve) Salt and Black Pepper




METHOD


ROAST THE TOMATOES | 30 mins

  • Heat the oven to 180°C fan (200°C conventional).

  • Toss the tomatoes with olive oil in a roasting dish and season lightly with salt and black pepper.

  • Roast for 30 minutes until burst open and just starting to blacken around the edges.

  • Allow to cool a little before blitzing to a puree with a stick blender or liquidiser.


PREP THE PESTO | 3 mins

  • Use a stick blender or a food processor to blitz all the ingredients to a paste.

  • Season with salt and black pepper.


PREP THE CRICKETS | 3 mins

  • Heat the vegetable oil in a large frying pan, then add the crickets, season with salt and black pepper, and fry over a medium heat for a couple of minutes. Set aside while you make the risotto.


MAKE THE RISOTTO | 30 mins

  • Heat butter with olive oil in a large sauté pan.

  • Finely dice the shallots and add to the pan. Cook over a medium heat, stirring constantly until softened.

  • Add the garlic, and cook a minute further, stirring all the time.

  • Stir in the tomato purée, followed by the rice, and stir constantly over a medium heat for two minutes before adding the wine.

  • Stir in the wine, then simmer until it’s almost all evaporated.

  • Add half the stock, and bring to the boil. Reduce the heat, and simmer, stirring frequently, until the stock has mostly been absorbed.

  • Stir in the roasted tomato puree, then gradually add more stock, a little at a time, allowing each addition to be absorbed before adding more.

  • After about 20-22 minutes taste a grain of rice - it should be just done, still al dente. If not, continue to add stock little by little until it’s done. You might need a touch more or less than the 500ml specified.

  • Once the rice is done, remove it from the heat, add the remaining butter and the grated parmesan, then beat it vigorously with a wooden spoon until really glossy and creamy. The finished risotto should be loose enough that a spoonful would spread across a plate, so stir in a touch more stock if necessary to reach this consistency.

  • Taste, and add more salt and/or black pepper if necessary.

  • Toss the crickets in the pesto, turning to ensure they’re well-coated, then divide the crickets between each portion of risotto.

  • Serve immediately with extra parmesan and some torn basil leaves to garnish.


Cook this recipe with our Ready to Cook Dried Crickets.

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