tomato risotto

tomato risotto

Based on 1 ratings
In app
"Super easy to make but very fancy taste!"
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
300 g
mixed tomatoes
50 ml
water
1 tbsp
margarine
salt
oregano
nutritional yeast
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  • 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!

    tomato risotto

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