Tomato risotto

Updated at: Thu, 17 Aug 2023 06:05:21 GMT

Step 1

Place a large saucepan over a medium heat and add the oil from the sun-dried tomatoes once warm add the onion garlic and celery cook for 5 to 10 minutes until soft

Step 2

Meanwhile Blanche the large tomatoes by covering them with boiling water and letting them sit for one minute then remove their skins and roughly chopped the flesh

Step 3

Add the rosemary to the onions stir it through then add the rice stir the rice through the onion for 30 seconds or so before adding the miso 100 mils of boiling water a generous sprinkling of salt and the chopped tomatoes bring to the boil then turn down to a summer

Step 4

Pre-heat the oven to 180° C fan

Step 5

Add the sun-dried tomatoes and tomato purée to the rice and mix well add another 100 mils of boiling water and start to add the coconut milk staring in about a quarter of a tin of milk and a splash of water at a time let the risotto cook for 20 to 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 6

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 let them cook until they are blistering this should take around 5 to 10 minutes

Step 7

Stir the cherry tomatoes and they’re all oil into the risotto and add the basil nutritional yeast and lots of pepper plus a little more salt if required spoon into bowls and serve

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