Tomato & Parmesan risotto (vegetarian)

My own risotto recipe!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat up a frying pan on low heat with a little oil in it. Add your onions and leeks and fry for 1-2 minutes before adding your soy sauce and agave syrup. Fry on low heat for another 2-3 minutes or until it's sticky. Set aside for now.

Step 2

Add a small knob of butter and 1 tbsp of oil to a big saucepan and let it melt.

Step 3

Add your risotto rice to the pan, making sure it's all coated in the butter and oil.

Step 4

Add the onions to the pan with the rice and mix. Add 4 tbsp of tomato puree and mix until combined. Optional - If you're going to add chicken, meat substitutes or vegetables then now is the time to cook them. Cook them however you want to but don't add them to the risotto yet.

Step 5

Once the tomato puree is mixed, add a bit of stock at a time until it's all incorporated. Keep your pan on a low to medium heat. Don't boil the rice and keep stirring every now and then to stop it sticking to the bottom. Optional - You can add any cooking wine if you want to.

Step 6

Add any meat, meat substitutes or vegetables into the pan and stir.

Step 7

Add as much parmesan as you want to the risotto. I usually add quite a lot.

Step 8

Salt and pepper to taste and enjoy <3