Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ÂșC for 25 minutes
Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
Pour in the white wine and toss the rice until its covered and allow to absorb
After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
Generously season with salt and pepper and taste, adding a little more seasoning if needed
By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
Optional toppings: watercress, chopped parsley and nutritional yeast