[ RECIPE ] Tomato Risotto
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- 2 tablespoons Sun-dried Tomato Oil
- 2 Celery Sticks (finely diced)
- 1 Onion (finely diced)
- 3 Salad Tomatoes
2 Garlic Cloves (finely chopped)- 2 Fresh Rosemary Sprigs (chopped)
- 275g Arborio Rice
- 1 tablespoon Miso Paste
- 600ml Boiling Water
- Salt & Freshly Ground Pepper
- 10 Sun-dried Tomatoes (finely chopped)
- 3 tablespoons Tomato Purée
- 400ml Light Coconut Milk
100g Cherry Tomatoes (halved)- 1 tablespoon Olive Oil
- Fresh Basil
- 1 tablespoon Nutritional Yeast
Instructions
- Start by adding the sun-dried tomato oil to a large casserole dish on a medium-high heat. Once hot add the celery and onions then fry for 8-10 minutes.
- Meanwhile prep the salad tomatoes by cutting small crosses at the bottom (to help them peel) then place them in a large bowl and add boiling water. After a minute carefully remove them, peel, finely chop and set-aside.
- Next add the garlic and rosemary to the same pan and fry for a further 2 minutes before adding the arborio rice, miso paste, the prepped chopped tomatoes, 100ml boiling water and a generous amount of seasoning. Continue to cook for 2 minutes.
- Now add the sun-dried tomatoes, tomato purée and a quarter can of the coconut milk and an additional 100ml boiling water. Continue to simmer for around 25-30 minutes, and repeating the process of adding the coconut milk and boiling water a further 3 times (if the rice starts to dry up add additional boiling water and seasoning each time).
- After 15 minutes of the risotto cooking pre-heat the oven to 200C. Add the cherry tomatoes to a small roasting tin along with the olive oil, fresh basil and salt. Shake the contents well and place into the oven for the final 10 minutes.
- Remove the tomatoes from the oven and add them to the risotto along with the nutritional yeast, fresh basil and additional seasoning before serving.
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