Tomato Risotto

Updated at: Thu, 17 Aug 2023 00:06:17 GMT

Step 1

Place a large saucepan over a medium heat and add the oil from the sun-dried tomatoes.

Step 2

Once warm, add the onion, garlic and celery.

Step 3

Cook for 5-10 minutes until soft.

Step 4

Meanwhile, blanch the large tomatoes by covering them with boiling water and letting them sit for 1 minute, then remove their skins and roughly chop the flesh.

Step 5

Add the rosemary to the onions, stir it through, then add the rice.

Step 6

Stir the rice through the onion for 30 seconds or so before adding the miso, 100ml of boiling water, a generous sprinkling of salt and the chopped tomatoes.

Step 7

Bring to the boil then turn down to a simmer.

Step 8

Preheat the oven to 180°C fan.

Step 9

Add the sun-dried tomatoes and tomato purée to the rice and mix well.

Step 10

Add another 100ml of boiling water and start to add the coconut milk, stirring in about a quarter of a tin of milk and a splash of water at a time.

Step 11

Let the risotto cook for 20-25 minutes, stirring regularly add a little more water as you go if it looks like there's not enough liquid to cook the rice.

Step 12

About 15 minutes before the risotto finishes cooking, put the sliced cherry tomatoes into a roasting tin with a drizzle of olive oil and some salt and place in the oven.

Step 13

Let them cook until they're blistering - this should take around 5-10 minutes.

Step 14

Stir the cherry tomatoes and their oil into the risotto, and add the basil, nutritional yeast and lots of pepper, plus a little more salt if required.

Step 15

Spoon into bowls and serve.

Step 16

TIP: If you want to add more veggies, slice a courgette and add it to the tray of roasting tomatoes and/or stir through a big handful of spinach at the end so that it wilts.

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