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Roasted and Sundried Tomato Risotto

Roasted and Sundried Tomato Risotto

Pure morish goodness lies in this tomato Risotto – the perfect addition to your dinner table or to impress your favourite person with your cooking skills!

45 mins

3-4 people



200g Fresh Tomatoes, chopped
1 clove of garlic, chopped
1 handful Basil Leaves
Salt & Black Pepper
100 g Sundried Tomatoes, roughly chopped
1 Tbsp Vegan Butter
1 Red Onion, finely chopped, 225 g
275 ml Dry White Wine
1 Tbsp Nutritional Yeast
1 Tbsp Cashew Nuts, soaked
1/2 - 1 litre water


1. Roast tomatoes in oven with a little salt & pepper, oil, garlic. Add basil afterwards, then blend.

2. Add vegan butter to a pan, add red onion until translucent. Add sun-dried tomatoes for 2 minutes, then add the rice & pesto & roasted tomato mix, stir well.

3. Slowly add a little white wine and stir well, when the rice has soaked up the liquid keep adding the wine little by little.

4. Place the soaked cashews in a blender alongside the water and nutritional yeast, blend until smooth. Add to the pan & stir well.

5. Cook until the texture is smooth and creamy and the rice has soaked up the liquid. If the mix gets too dry, add more water little by little.

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Sundried Tomato Pesto
Mr Organic product
Carnaroli Rice
Mr Organic product

Why Mr Organic?


Mr Organic logo TRANSPARENT

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