tomato risotto

Step 1/6

• 300 g mixed tomatoes
• 50 ml water

Clean and chop the tomatoes. Heat them up in a pot with water until they are soft and mushy.

Step 2/6

• 1 onion
• 2 garlic

In the meanwhile chop the onion and finely mince the garlic. Once the tomatoes are mushy, blend them with a emulsion blender into a puree.

Step 3/6

• 1 tbsp margarine

Melt margarine in a new pot. Saute the onions and garlic for 2-3 minutes until fragrant.

Step 4/6

• 150 g risotto rice
• 80 ml white wine

Add the risotto rice. Stir for a minute before adding the white wine. Let the wine cook down for a couple of minutes.

Step 5/6

• 250 ml vegetable broth

Reduce the heat a bit, pour in some broth and cook the risotto for 12-15 minutes and stir constantly. Add broth and tomato puree little by little.

Step 6/6

• 50 ml coconut milk
• salt
• pepper
• basil
• oregano
• nutritional yeast

Add the coconut milk and continue stirring until the rice is cooked. Season the risotto with salt and pepper, as well as the herbs. Serve the risotto with nutritional yeast!

Enjoy your meal!