Roast Cherry Tomato and Thyme Risotto with Basil Pesto
June 14, 2021
How good is risotto? Its warm and creamy and with the right spices, it's a flavour bomb. A very family friendly meal that makes big enough portions so perfect for a lunch leftover!
Is risotto one of your winter go-tos?
Roast Cherry Tomato and Thyme Risotto with Basil Pesto
Author: www.rebelrecipes.com
Ingredients:
Roast tomatoes;
- 500g cherry tomatoes
- Splash olive oil
- Sea salt
Risotto ingredients;
- 250g aborio rice washed
- 2 tbsp olive oil
- 2 onions chopped roughly
- 4 cloves garlic sliced
- 3 tbsp white wine
- 750ml veg stock
- 4 ripe tomatoes roughly chopped
- 8 Sun blush tomatoes in oil drained and roughly chopped
- 4 tbsp nutritional yeast
- Zest 1 lemon
- 1 tsp sea salt
- 2 tbsp fresh thyme chopped
- Lots of Black pepper
- 2 tbsp coconut yogurt or cream
Pesto;
- 30g Basil
- 50g Pine nuts
- 3 tbsp extra virgin olive
- Juice 1/2 lemon
- Pinch sea salt
- 3 tbsp nutritional yeast
- 50g water
Toppings;
- 2 tbsp olive oil
- Big pinch salt
- Fresh thyme
- Toasted pinenuts
Instructions:
To cook the tomatoes;
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Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside
To make the risotto;
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Add the oil to a large pan (with a lid) on a low to medium heat then add in the chopped onions. Fry for 8-10 minutes until soft.
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Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
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Add 1 cup at a time of stock at a time until all the liquid is absorbed.
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Half way through add in the fresh tomatoes and and sundried tomatoes.
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Continue to add the veg stock.
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When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt and nutritional yeast and stir to combine.
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Finally fold half the roast cherry tomatoes through the rice.
To make the pesto;
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Add all the ingredients to a food processor and blitz to combine.
To serve;
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Top with the roast tomatoes, pesto, toasted pinenuts, a handful of fresh thyme and a drizzle of extra virgin olive oil.
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