Sun-dried Tomato Risotto
Warming, flavour-packed, simple, one-pan dish for a cosy winter night. This risotto is mine and my boyfriends favourite dish hands down. We genuinely get so excited to eat it and become so impatient all-day every time we make it for our weekly meal prep, because we can’t bare to wait for it (and maybe because we are a little greedy).
All you need is one saucepan/frying pan for the main meal and lots of yummy tomato-based ingredients and you’re well on your way to whipping up a delicious, goodness-packed and filling meal that will please any crowd. Plus, if you decide to make extra for your weekly prep too, then you’re in luck because it tastes even better when it’s been left overnight.
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Serves: 2
Ingredients
1/2 white onion, diced
2 garlic cloves, minced
2 celery stalks, sliced
1 beef tomato, chopped into bite sized chunks
1 tsp miso paste
1 tsp white tahini (optional)
300ml unsweetened almond or oat milk
1.5 tbsp tomato puree
1 tsp nutritional yeast
8 sun-dried tomatoes in oil, chopped
15 cherry tomatoes, sliced down the centre
120g risotto rice
350ml boiling water + 1 low salt veg stock cube dissolved
Large handful of spinach
Handful of fresh basil leaves
Spice mix:
Salt & Pepper, to taste
1 tsp dried rosemary
1 tsp dried oregano
Optional: Add in some veggies! - I like to use garden peas, fine beans, asparagus, or chopped aubergine, but you could use any veg you like!
Instructions
In a large saucepan or frying pan over medium heat take 1-2 tbsp of oil from the sun-dried tomatoes and fry the onion, garlic and celery for around 5 minutes, until they soften.
Next, add in the spice mix, risotto rice, chopped beef tomato, and the veg stock water. If you are using extra veggies, add them in at this point too.
Bring to a simmer, and mix everything together well for around 2-3 minutes. Then add in your chopped sun-dried tomatoes, tomato puree, and all of the plant-milk. Mix again thoroughly and allow to cook for around 25 minutes, stirring every so often, until the risotto has thickened. If the risotto becomes too thick, add extra splashes of water at a time and mix.
Meanwhile, pre-heat the oven to 180ºC fan and place your sliced cherry tomatoes halves onto a baking tray. Sprinkle them with a little sun-dried tomato oil and bake in the oven for around 10 minutes, or until they begin to caramelise on top.
Once, cooked add the roasted cherry tomatoes into the risotto along with the tahini, miso paste, spinach, nutritional yeast and basil. Mix until the spinach wilts down and serve!