Tomato Risotto
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • 1 tablespoon Olive Oil⁠⠀
  • 1 Red Onion (diced)⁠⠀
  • 2 Garlic Cloves (finely chopped)
  • 1 tablespoon Balsamic Vinegar
  • 50ml Vegan Red Wine
  • 1 tablespoon Tomato Purée⁠⠀
  • 300g Arborio Rice⁠⠀
  • 300ml Vegetable Stock⁠⠀
  • 400g Passata⁠⠀
  • Salt & Freshly Ground Pepper⁠⠀
  • Handful of Cherry Tomatoes (halved)⁠⠀
  • 4 Sun-dried Tomatoes (cut into small chunks)
  • Serve with Fresh Basil⁠
Instructions
  1. Heat a casserole dish on a medium heat along with the olive oil. Once hot enough add the diced onion and cook for 4-5 minutes to soften before adding the garlic for a further 2-3 minutes.
  2. Next, add the balsamic vinegar and red wine then leave to reduce for a few minutes.
  3. Add the arborio rice before adding the vegetable stock in three parts, each time ensuring it has been absorbed into the rice. Then add the passata and tomato purée and season well. ⁠⠀
  4. Bring the mixture to the boil and simmer for 25-30 minutes whilst stirring regularly. If it begins to dry out, add additional boiling water. ⁠⠀
  5. When the rice is almost ready, add the cherry tomatoes and sun-dried tomatoes for a final 5 minutes then serve with fresh basil. ⁠
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/tomato-risotto-103/