Creamy Tomato Risotto
This quick and easy one-pot tomato risotto is absolutely delicious, creamy and a perfect gluten-free and vegan lunch or dinner.
Ingredients
- 1 onion chopped
- 2 cloves of garlic minced
- 150 g risotto rice washed
- 300 ml vegetable broth
- 250 ml pureed tomatoes or tomato sauce
- 50 ml oat milk gluten-free
- 4 dried tomatoes chopped
- 100 g cherry tomatoes halved
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp coconut sugar
- salt and pepper to taste
- fresh basil to serve
Instructions
- In a large non-stick pan, sauté onion and garlic for 2-3 minutes. Add dried tomatoes, risotto rice, oregano and thyme and sauté for a further 2 minutes.
- Next add pureed tomatoes, vegetable stock, oat milk, coconut sugar and salt and pepper to taste. Stir to combine. Let the risotto cook until all the liquid is absorbed on low-medium heat.
- Once the risotto is done, add cherry tomatoes and stir to combine. Serve with fresh basil and enjoy.