vegan sun-dried tomato risotto

Step 1/4

• 1 onion
• 2 cloves garlic
• 2 tsp oregano

get a large pot on medium heat and add in some oil, followed by the onion and then the garlic a few mins later. let cook for a minute or so until fragrant, then add in the oregano and cook for a further minute.

Step 2/4

• 3 tomato purée (passata)
• 2 tbsp sun-dried tomatoes

squeeze in your tomato purée and add in half of the sun-dried tomatoes (save the rest for serving). I recommend finely chopping the sun-dried tomatoes. you can also add in some of the oil from the tomato jar.

Step 3/4

• 175 g risotto rice
• 750 ml vegetable broth

reduce the heat slightly and add in the rice. let toast for about a minute, stirring so it doesn’t stick to the bottom of the pan. then you can gradually start pouring in the vegetable broth, about a ladle at a time, stirring so it absorbs into the rice in between each addition. this will take about 20 mins.

Step 4/4

• 2 tbsp coconut milk
• 1 tbsp nutritional yeast

once the rice is cooked through, season with salt and pepper and add in the coconut milk and nutritional yeast and stir to combine.

Enjoy your meal!