INGREDIENTS
4 media
tomatoes
2 cups
rosa tomatoes
1 T
olive oil
1 sprigs
thyme
1 serving
sea salt and pepper
2 Ts
olive oil
1 small
onion
1 cup
risotto rice
1/2 cup
wine
3/4 cup
roasted tomatoes
2 cloves
garlic
1 l
stock
1 small handful
basil
3/4 cup
roasted baby tomatoes
1 l
sunflower oil
1 serving
roasted tomato risotto
1
g tin lucky star mussels
30 gs
parmesan cheese
1 cup
flour
3
eggs
1 1/2 cups
bread crumbs
1 serving
basil aioli and lemon wedges to serve