Tomato and Pesto Risotto
This creamy tomato and pesto risotto is perfect for all year round. It's cheap to make as you use whatever tomatoes are in season. This risotto is made without white wine so it's even cheaper and more accessible to make at home.
Ingredients
- 500 g vine tomatoes
- 280 g arborio rice
- 3 large cloves garlic finely chopped
- 2 shallots thinly sliced
- 2 tbsp tomato purée
- 1 tsp white wine vinegar
- 1 tsp dried thyme
- 900 ml stock
- Salt and pepper
the pesto
- 4 tbsp toasted sunflower seeds
- Handful fresh basil
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 lemon squeezed optional
Instructions
- Start by adding the tomatoes to a large pan with a drizzle of olive oil, sear on a medium heat for a few minutes before adding the shallots and chopped garlic, fry until the garlic has cooked
- Pour in the vinegar, followed by the risotto rice and dried herbs and toast with the tomatoes and garlic for a minute before slowly adding in the stock (I just use boiling water and a dissolved stock cube) make sure the rice has absorbed the ladle full of stock before adding in the next
- Once all the stock has absorbed, season generously with salt and pepper, taste test adding more if needed. Make the pesto by blending the ingredients together or using a pestle and mortar then stir into the tomato risotto and enjoy!