No-Stir Roasted Tomato Risotto (yes, it’s Vegan!) (ve, gf)

Love a risotto but have better things to do than stirring it? Same!
Let me introduce you to my no-stir risotto – it’s indulgent, creamy and moreish and doesn’t require a lot of attention. The kind of dinner that takes care of itself so you can dedicate time to the things and people you love.

• Ingredients

  • 250g cherry tomatoes

  • olive oil

  • 1tsp dried oregano

  • 1 onion

  • 4 garlic cloves

  • 10 sundried tomatoes

  • 1tbsp vegan pesto rosso

  • 1tbsp nutritional yeast

  • 175g arborio rice

  • 100ml white wine

  • 600ml good veggie stock (I used 1 cube of Kallo Organic Umami Stock dissolved in boiling water)

  • salt and pepper

  • to serve (optional): 1 tbsp basil leaves, 1tbsp pumpkin seeds and salad leaves

• Method

  1. Pre-heat your oven to 180ºC (fan). Halve the cherry tomatoes and place in a large roasting tray, cut side up. Drizzle with olive oil and season with the dried oregano, salt and pepper. Roast for 15 minutes or until slightly charred.

  2. Peel and finely slice dice the onion. Heat 1tbsp olive oil in a large saucepan and gently fry the onion for 10 minutes.

  3. Peel and chop the garlic and the sundried tomatoes. Add them to the onion together with the pesto rosso and nutritional yeast. Cook for 1 minute.

  4. Stir in the rice and wine and increase the heat to let it bubble away until it has reduced. Pour in the stock and check the seasoning. Once it’s simmering transfer to the roasting tray where the cherry tomatoes have been roasting and stir until everything is combined.

  5. Return to the oven and let it cook for 25 minutes, checking it and stirring half-way thorugh. If it looks too dry before it’s cooked, just add another splash of water.

  6. Serve with torn basil leaves, pumpkin seeds and a side of salad.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.