Roast Cherry Tomato and Thyme Risotto with Basil Pesto

June 14, 2021

Roast Cherry Tomato and Thyme Risotto with Basil Pesto

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;  
 
  1. 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;
 
  1. 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. 
  2. 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.
     
  3. Add 1 cup at a time of stock at a time until all the liquid is absorbed. 
     
  4. Half way through add in the fresh tomatoes and and sundried tomatoes.
     
  5. Continue to add the veg stock.
     
  6. When absorbed and the rice is tender, add in the lemon zest, salt, pepper, coconut yogurt  and nutritional yeast and stir to combine.
     
  7. Finally fold half the roast cherry tomatoes through the rice.
To make the pesto;
 
  1. Add all the ingredients to a food processor and blitz to combine.
To serve; 
 
  1. 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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