Tomato risotto

Tomato risotto

Duration: 20 Minutes

This recipe serves two.

You will need:

1 Medium sized frying pan

1 Chopping board

1 Knife

1 Measuring cup

Ingredients:

2 Tbsp Olive oil 

1 Medium sized onion, diced

4 Garlic cloves, minced

150g Risotto rice

330 ml Vegetable broth (Can be substituted for water)

250 ml Passata 

50 ml Coconut milk (can be substituted for any other plant milk)

4 Cherry tomatoes, quartered (can be substituted for sun-dried tomatoes)

5 Basil leaves

1 Tbsp Oregano

Salt to taste

½ Tsp of a sugar of your choice or to taste (optional)

Method:

1. Start off by heating the frying pan with the olive oil on a high heat for a few seconds, then add the onions and garlic and fry it down for a few minutes. Feel free to add 1 Tbsp of garlic and onion powder to enhance the flavour.
2. Once the onions turn golden, stir in the risotto rice to the mixture and allow it to fry for a minute.
3. Next, deglaze the pan by slowly adding 80 mls of vegetable broth (or water). Continue to stir the mixture and allow it to cook for an additional minute.
4. Now turn the heat down to a medium level and gradually add the fresh basil leaves, rest of the vegetable broth, coconut milk, passata and the diced tomatoes. Allow the risotto to cook for an additional 12-15 minutes whilst stirring.

Note: Make sure that you add these ingredients gradually, you don’t want the pan to cool down.

5. Once the rice is “al-dente” add the oregano, salt and a sugar of your choice. Be sure to taste and adjust for seasoning. At this point you can also slice some more cherry tomatoes (or any other tomatoes of your choice) and stir them in.
6. Serve immediately and enjoy.

Feel free to serve the risotto with extra basil, nutritional yeast, vegan cheese, etc.