Step by Step Instructions

Step 1

Clean and cut the tomatoes into pieces

Step 2

Finely chop the onion

Step 3

In a mixing bowl, combine tomatoes, garlic, 2-3 sprigs of thyme and drizzle with some olive oil. Season with salt and pepper, transfer to the tray

Step 4

Preheat the oven to 180°C and roast the tomatoes for 30 minutes until tomatoes is shrivel and garlic is soft. Let cool and set aside

Step 5

In a pan, add some oil and melt the butter. Sauté the minced garlic and onion until fragrant

Step 6

Add the sundried tomato and rice, cook for 2-3 minutes

Step 7

Add the white wine and cook until the liquid is evaporate

Step 8

Add half of the roasted tomatoes and quick stir

Step 9

Add about 200mL chicken broth and cook until the rice has absorb all the liquid, then add another 200mL chicken broth

Step 10

Repeat the step until all the chicken broth has been use up then add the rest of the roasted tomatoes. Season with salt and pepper

Step 11

Sprinkle with parmesan cheese

Step 12

Mix well and serve