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Vegan creamy tomato, basil and sweet pepper risotto
Serves 2 Starters and mains
Try your hand at this plant-forward recipe from grain experts Gallo – a modern twist on a time-honoured favourite
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Ingredients
- 5-6 small ripe vine tomatoes, halved
- 2-3tbsp Burren Blackberry and Thyme Balsamic Vinegar
- 2-3tbsp olive oil 1 small onion, diced
- 2 garlic cloves, finely chopped
- 3 small mixed sweet peppers, halved, seeds discarded
- 500g Riso Gallo Traditional rice
- 1 glass vegan white wine
- 500ml vegan vegetable stock
- 200g canned chopped tomatoes
- 4-5 basil leaves, chopped
- 1 heaped tbsp vegan cream cheese
Method
To roast the tomatoes and peppers, preheat the oven to 200C/180C F/Gas 4. Place the peppers and halved tomatoes on a baking tray lined with baking paper, then drizzle the vinegar over, sprinkle with salt and cook in the oven for 10-12 mins.
Heat the olive oil in a frying pan, add the onion and garlic and cook over a low heat for 4-5 minutes until soft, then add the rice and cook until it becomes translucent.
Add the white wine and stir the rice until the liquid has evaporated, then add a ladle of vegetable stock and keep stirring. Once the stock has evaporated, add another ladle and continue to do this for 18-20 minutes. At about the 15-minute mark add the chopped tomatoes and basil.
When all the liquid has been absorbed and the rice is cooked but still has some bite, stir in the cream cheese and top with the roasted tomatoes to serve.
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