Pesto Risotto with mushrooms & roast tomatoes

To make the pesto;

1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To cook the tomatoes;

1. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside

To make the risotto;

1. Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft. Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.

2. Add the rice and the white wine to the pan and stir throughly to combine.

3. Add 1 cup at a time of stock at a time until all the liquid is absorbed.

4. Stir in 1 cup pesto and the mushrooms, now add in the zest and juice of your lemon, salt, pepper, chilli flakes and nutritional yeast and stir to combine.

5. You can eat at this stage or if you want a super gooey, soft and comforting Risotto turn off the heat and pop the lid on and let it sit for 10 -15 minutes

To serve;

1. Top with the roast tomatoes, more pesto, toasted pinenuts, a handful of rocket and a drizzle of balsamic glaze.