Tomato & Garlic Risotto
Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
Ingredients
- 1 celery stalk
- 2 banana shallots
- 1 tbsp vegan butter
- 5 cloves garlic
- 350 g tomatoes
- 150 g risotto rice
- 400 ml veg stock
- 150 ml white wine
- 1/2 tsp salt
Top with
- salt & pepper
- drizzle of olive oil
Instructions
- Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC 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
Notes
If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress Optional topping: 1 tbsp nutritional yeast
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress Optional topping: 1 tbsp nutritional yeast