Easy Tomato Risotto
Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 3 servings
Ingredients
1/2 tablespoon oil
1 tablespoon (15g) vegan butter
1 large red onion – peeled and finely chopped
5-6 cloves garlic – peeled and crushed
1 courgette – grated
300g risotto rice
400g tin of chopped tomatoes
150 ml red wine
700 ml vegetable stock
1 tablespoon tomato chutney
1 tablespoon balsamic vinegar
1 tablespoon tomato puree
1 heaped teaspoon miso paste
1 tablespoon sugar
1 small bunch (20-25 leaves) basil – roughly shredded
salt and pepper
1-2 tablespoons vegan parmesan – grated
Instructions
- In a large saute or frying pan heat together the oil and butter
- Add the chopped onion and saute for 1-2 minutes over a medium heat until just softened
- Stir in the garlic and courgette and saute for a further minute
- Stir in the rice, tomatoes, wine, stock, chutney, vinegar, tomato puree and miso paste and bubble for 10 minutes, stirring from time to time
- Turn the heat down to low and bubble for a further 5 minutes, stirring more frequently
- Stir in the sugar and basil and season to taste
- Spoon into warmed bowls, sprinkle with the grated parmesan and dig in!
Notes
- Chill any leftovers and store in the fridge. Reheat in the microwave until piping hot
Recipe by The Cook & Him at https://thecookandhim.com/recipes/easy-tomato-risotto/