Pesto Risotto with Mushrooms & Roast Tomatoes

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

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.

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

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

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.

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

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