Black garlic risotto with oven roasted tomatoes Recipe

Ingredients

• 3 tbsp olive oil
• 1 tbsp butter
• 1 leek, finely diced
• 3 thyme stalks, leaves picked
• 4 tbsp Black Garlic & Co Savoury Paste
• 2 cups arborio rice
• 1.5L vegetable stock, heated
• 1 cup broad beans, podded & blanched
• 1 lemon, zest & cut into wedges
• 50g pecorina, finely grated
• salt & pepper to taste
• 250g cherry tomatoes
• 1 tbsp olive oil