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Recipe for :

Sun Blushed Tomato and Roasted Artichoke Risotto

Jonathan FileThis recipe comes from Jonathan File. A newcomer to the world of celebrity chefs, talented Jonathan is a name to remember! He has cooked for the Royal family and stars from stage and screen, and at only 29 is now pioneering his innovative ideas as Executive Head Chef at the magnificent award winning Crewe Hall Hotel in Cheshire.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Although this delicious starter can be prepared fairly quickly for best results you may want to plan ahead.


200g Arborio Risotto Rice
100g Sun Blushed Tomatoes
100g Roasted Artichoke Bottoms
50g Finely Grated Parmesan Cheese
100ml Double Cream
20g Unsalted Butter
Fresh Basil

100ml Balsamic Vinegar
25g White Sugar


This may be done in advance if you wish

  • Cook the rice in plenty of lightly salted boiling water for approximately 12 minutes or until it is just firm to the 'bite' (al dente)
  • Cut the tomatoes and artichokes in to rough 1 cm shapes
  • Make a Parmesan crisp by sprinkling haf the cheese in to in to four 5 cm circles on a baking sheet, grill for around 20 seconds until golden brown. Allow to cool and the cheese will have set to a crisp.
  • Bring the Balsamic Vinegar to the boil, add the sugar and reduce by two thirds. Allow to cool. The vinegar will have the consistency of syrup.


  • Warm a thick bottomed sauté pan and add a little of the butter, fry off the tomatoes and artichokes to heat them through and colour them slightly.
  • Add the double cream, bring to the boil and reduce by half.
  • Add the cooked risotto rice and heat through thoroughly, stirring at all times. Add the remaining Parmesan cheese.
  • Chop or rip the three or four large basil leaves in to the pan.
  • Check the seasoning and adjust with salt, pepper and Parmesan as necessary.


  • Fill a metal ring with the risotto and smooth the top, remove the ring.
  • Top with salad leaves, Parmesan crisp and a single sun blushed tomato petal.
  • Spoon a few drops of Balsamic Syrup around to finish.

Serves 4

Jonathan File