Tomato Risotto

I definitely find myself craving something warm for supper every now and then, and there is nothing better than a warm home cooked meal in my opinion! And a tomato risotto with coconut cream really did the trick this evening. So full of flavour and just perfect.

Ingredients:

• 2 tbsp vegan butter
• 1 onion, diced
• 1 tbsp fresh garlic
• 2 tbsp tomato paste
• 1 tbsp dried oregano
• 2 chopped tomatoes
• 1 tsp sugar
• 1 tbsp smoked paprika
• 1 cup risotto rice
• 1/4 cup vegan white wine
• 1 liter vegetable stock
• 1 can chopped tomatoes
• To serve: roasted cherry tomatoes, fresh herbs & coconut cream

Method:

Risotto is a labour of love – patience is the key. Add the butter, onion, tomato & garlic to a medium sized pot. Fry until glossy and fragrant. Add in the tomato paste, smoked paprika & oregano and fry for 2 minutes. Add in the risotto rice to toast in the pan. Add in your vegan wine and let it cook off. Add in one cup of vegetable stock, and let this cook until the risotto has absorbed nearly all of the liquid. Do this one cup at a time for all the stock. Once the risotto has absorbed most of the stock, add in the tinned tomatoes and bring this to the boil. Stir through the sugar and let this boil for 10 minutes. Serve with roasted cherry tomatoes, fresh herbs & coconut cream.

ENJOY!