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

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INGREDIENTS

200g Fresh Tomatoes, chopped

1 Tbsp Mr Organic Extra Virgin Olive Oil

1 clove of garlic, chopped

1 handful Basil Leaves

Salt & Black Pepper

2 Tbp Mr Organic Sundried Tomato Pesto

100 g Sundried Tomatoes, roughly chopped

1 Tbsp Vegan Butter

1 Red Onion, finely chopped, 225 g

225 g Mr Organic Carnaroli Risotto Rice

275 ml Dry White Wine

1 Tbsp Nutritional Yeast

1 Tbsp Cashew Nuts, soaked

1/2 - 1 litre water

METHOD

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.