Tomato risotto

Tomato risotto

Ingredients

serves 2
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •½ celery stick, finely chopped
  • •1 garlic clove, minced
  • •½ tsp dried oregano
  • •200g baby plum tomatoes
  • •Pinch chilli flakes
  • •¼ tsp sea salt
  • •140g risotto rice
  • •180g passata
  • •~400ml vegetable stock
  • •1 tbsp balsamic vinegar
  • •2 tbsp nutritional yeast
  • •Ground black pepper, to taste
  • •Small handful fresh basil

Directions

Cooking mode
  1. 1. Heat the oil in a large pan over a medium-low heat. Add the onion and celery and cook for 5–8 minutes, until softened. Add the garlic and cook for 1 minute, then stir in the tomatoes, chilli, oregano and salt. Cook for a few more minutes.
  2. 2. Add the rice and cook for 2 minutes. Stir in the passata and stock. Cover and cook over a low heat for 20–25 minutes, stirring occasionally.
  3. 3. Stir in the balsamic vinegar, nutritional yeast, ground black pepper and half of the basil. Serve topped with a few fresh basil leaves.
Baker Beanie Author

■ every day is treat day ■