Tomato Risotto

It takes a little while to make risotto, but it’s really quite relaxing to stir that rice until it’s creamy and delicious. With slow roasted cherry tomatoes and parsley, it’s downright amazing. My friend @happyherbivorekitchen made this the other day – thanks for the inspiration! Recipe from @happyskinkitchen. This is truly happy food, as you can tell!

Roasted tomatoes
200 g of cherry tomatoes cut in half (I used beautiful ones from #pekkastomater, who has ditched the horrible plastic boxes!)
Place tomato halves with the cut side upwards, drizzle with olive oil, salt and pepper. Roast in the oven at 150 C for 35-45 minutes.

Risotto
1 small onion, finely chopped
2 cloves of garlic, finely chopped
2 tsp turmeric
300 g of tomatoes, cherry or regular
3 dl arborio rice
1 l of hot vegetable stock
1 tbsp nutritional yeast
olive oil
flat leaf parsley

Gently sauté onion and garlic in olive oil until soft. Turn up the heat, add risotto rice and fry for a minute until the rice is shiny. Add chopped tomatoes and turmeric and stir well.
Add 2-3 dl of the hot (important!) stock and reduce the heat. Let simmer slowly until all liquid is absorbed.
Add 1-2 dl stock at a time, simmer and stir until fully absorbed before adding more stock. Keep the stock hot att all times.
When all vegetable stock has been absorbed, add salt and pepper to taste, add nutritional yeast for a cheesier flavour and a splash of olive oil for extra creaminess. Serve with roasted tomatoes and parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *