Recipe – Veggie Tomato Risotto
I recently made this for my mum and sister in law and it was a big hit! I was really impressed with the flavour too. I was a little worried being a vegetarian dish it might be lacking something but it really wasn’t!
Veggie Tomato Risotto
Ingredients
250g risotto rice
An onion
Garlic clove
Tin of chopped tomatoes
Salt and Pepper to taste
250ml boiling water with a vegetable stock pot stirred in
300g cherry tomatoes
Small pack of fresh basil
Large handful of cheese (use vegan cheese to make this dish vegan friendly or you can leave it out completely)
I used a pack of ready prepared Mediterranean vegetables for roasting. You could also use two courgettes, one onion chopped into large chunks, one yellow pepper and one red pepper instead
How To Make It
- First if you aren’t using prepared veg, chop up your vegetables and spread onto a oven tray with the cherry tomatoes. Add a drizzle of oil and roast for 30 minutes
- Dice the onion and saute in a large saucepan. Add the garlic after 5 minutes and leave for a further minute
- Tip in the risotto rice and stir
- Pour in half the vegetable stock and stir. Once the liquid has been absorbed pour in half of the chopped tomatoes. Again, once the liquid is absorbed add in the remainder of the stock, followed by the remaining chopped tomatoes. Keep stirring occasionally
- After twenty minutes mix in the roasted vegetables. Cook for around five more minutes until the rice is cooked correctly. You may need to add more boiling water to soften the rice up, do this as needed
- Take off the heat and stir in the cheese and the basil (torn). Serve with a sprinkling of cheese and a couple of basil leaves to garnish
Hope you enjoy this one as much as we did! Let me know what you think of it in the comments below!
The Spoonie Mummy 