Yvonne This recipe is for about 4 people.
500 gr risotto rice
500 gr tomatoes
2 tbsp olive oil
2 onions, coarsely chopped
3 garlic cloves, finely chopped
About 1 lt vegetable stock
3 tbsp nutritional yeast
Salt and pepper to taste
Oregano, fresh or dried, to taste
Preheat the oven to 180°C.
Cut 200 g of the tomatoes in half, place them on a baking tray lined with baking paper (or silicone baking mat). Drizzle the tomatoes with 1 tbsp olive oil, add salt and pepper to taste and gently mix everything together. Place the tomatoes in the oven for about an hour and make sure to increase the temp to 200°C for the last 15 minutes. Keep an eye on the tomatoes for the last 15 minutes.
Place a pan on the stove and let it get hot. Then lower the heat and add 1 tbsp olive oil and add the onions. Stir fry the onions for about 8 to 10 minutes until they are soft. Meanwhile, cut the rest of the tomatoes in half.
When the onions are soft, add the garlic and tomatoes to the pan and stir everything well for a minute. Then add the risotto rice and stir-fry it for a few minutes.
Gradually add some of the vegetable stock and wait in the meantime until the risotto has almost completely absorbed the stock before adding new stock.
Make sure to stir the risotto every now and then.
After about 25-30 minutes your risotto is done! Add some oregano and the nutritional yeast flakes and mix everything well. Taste well and season further with salt and pepper if necessary.
Put the risotto in a nice bowl, place your oven tomatoes on top and garnish with some extra oregano.
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife.nl).
