SERVES 2 V Vn GF DF
HANDS-ON TIME 40 MINS
TOTAL TIME 40 MINS
Decent tomatoes are essential here – splurge on some juicy, ripe ones that will bring this risotto to life, with the clever use of a low-effort tomato ‘water’ that accentuates the flavour.
• 500g goodquality large tomatoes
• 30g pack basil
• 3 tbsp extravirgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g risotto rice
• 2 tbsp tomato purée
• 100ml white wine*
• 80g cherry tomatoes, halved or quartered
• 600ml hot gluten-free vegetable stock (made using 1 stock pot or cube)
• 100ml oat milk or single soy cream (optional)
• knob of vegan butter (optional), to serve (see Kitchen tip)
• vegan Parmesanstyle cheese (optional), to serve
1 Quarter the large tomatoes and add to a food processor with 20g of the basil. Season and blitz until smooth. Line a colander set over a large bowl with muslin (or a boiled new J-cloth), then tip in the tomato mixture and squeeze out the tomato-basil water; keep both this liquid and the puréed pulp for later.
2 Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the onion and cook for 7 minutes, until translucent. Add the garlic and cook for another 2 minutes, then stir in the rice and cook, stirring, for 3 minutes. Add the tomato pulp and cook for 3 minutes, then add the wine and cook for 3-5 minutes, until the wine has been absorbed.
3 Stir in the cherry tomatoes then gradually pour in the tomato-basil water and stir until it’s completely absorbed by the ri
