Creamy Pomodoro Risotto with Pesto Aubergine

This creamy risotto has all your favourite Italian flavours. Enriched with cashew butter, sundried tomatoes, and nutritional yeast. A peppery rocket salad with pesto aubergines and crunchy pumpkin seeds for contrast. Hey presto, dinner is ready! Cook time: 30 mins Cuisine: Italian Food group: Vegan Key ingredient: Soft gooey aubergine Allergens: Nuts May contain: Peanuts, Sesame ---- Nutritional Information Calories: 526 Protein: 14g Carbs: 51g Fat: 29g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.

Step 2

Slice the aubergine lengthways into 2cm thick wedges. Place onto a lined baking tray, toss with 1/2 tbsp oil, and season with sea salt and black pepper. Bake the aubergine for 15-18 mins/ air fryer 8-12 mins, until soft and golden.

Step 3

Heat a large frying pan on medium-high heat. Add the pumpkin seeds and toast for 2-3 mins, tossing regularly, until golden brown. Remove from the pan, roughly chop, then set aside in a large bowl.

Step 4

Finely dice the onion. Dice the pepper into 1cm squares. Reheat the frying pan with 1/2 tbsp oil on medium-high heat. Add the onion and pepper and cook for 4-6 mins, until softened. Meanwhile, finely chop or crush the garlic. Quarter the tomatoes.

Step 5

Add the garlic, sundried tomato paste and tomatoes to the pan. Cook for 2 mins, then stir in the stock. Add 200ml hot water (100ml for 1 person) and bring to a boil. Stir in the cashew butter and nutritional yeast. Simmer for 2-4 mins, until thickened.

Step 6

To the pumpkin seeds in the bowl, add the pesto and rocket. Once the aubergine is cooked, add to the bowl and gently toss to combine. Stir the cooked rice into the tomato sauce and season with a pinch of sea salt. Add a splash of hot water it becomes too dry.

Step 7

Serve the risotto in bowls with the pesto aubergine on top.