2-4 servings
Ingredients
For the roast tomatoes
- 500 g cherry tomatoes
- Splash olive oil
- Sea salt
For the risotto
- 250 g arborio rice
- 2 tbsp olive oil
- 2 onions chopped roughly
- 4 cloves garlic sliced
- 3 tbsp white wine
- 750 ml veg stock
- 4 ripe tomatoes roughly chopped
- 8 Sun blush tomatoes in oil drained and roughly chopped
- 4 tbsp nutritional yeast
- Zest 1 lemon
- 1 tsp sea salt
- 2 tbsp fresh thyme chopped
- Lots of black pepper
- 2 tbsp coconut yogurt or cream
For the pesto
- 30 g basil
- 50 g pine nuts
- 3 tbsp extra virgin olive
- Juice 1/2 lemon
- Pinch sea salt
- 3 tbsp nutritional yeast
- 50 g water
For the toppings
- 2 tbsp olive oil
- Big pinch salt
- Fresh thyme
- Toasted pine nuts
Instructions
To cook the tomatoes
- 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
- 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.
- Add 1 cup at a time of stock at a time until all the liquid is absorbed.
- Half way through, add in the fresh tomatoes and sundried tomatoes.
- Continue to add the veg stock.
- When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt and nutritional yeast and stir to combine.
- Finally, fold half the roast cherry tomatoes through the rice.
To make the pesto
- Add all the ingredients to a food processor and blitz to combine.
To serve
- Top with the roast tomatoes, pesto, toasted pine nuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.
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