I don’t know why, but all of a sudden I was craving some oven-dried tomatoes. I love how sweet, savoury and tangy they get when you let them dry out. Those flavours pair perfectly with the creaminess of a risotto. To stay in the Italian vibe, I made this risotto pesto-flavoured. Feel free to add more garlic; I had tango lessons later that night, so I was a bit careful with the garlic. Also feel free to add more basil for a more intense flavour, my plant sadly only yielded around a handful, so I worked with that. If you do not have access to fresh basil, feel free to use a mixture of bouillon and store-bought pesto instead of the mixture I make in my blender. I have however not yet found a vegan pesto in the Dutch supermarkets. If you have, please let me know! I really hope you give this recipe a try, and let me know if you liked it :).
Ingredients for two people:
- 250 grams of cherry tomatoes
- Some salt and pepper
- 150 grams of dry risotto rice
- 1 small onion
- 1 tbsp. of olive oil
- 450 mL of boiling water
- A stock cube for 450 mL of stock
- A hand full of fresh basil
- A small clove of garlic
- 1 tbsp. of pine nuts
- 2 tbsp. of nutritional yeast
- Start by preheating your oven, I set mine to 200 degrees Celsius, but my oven tends to be less hot than it says
- Cut your cherry tomatoes in half, put them on a baking tray lined with aluminium foil and sprinkle them with salt and pepper
- Put them in the oven, check them every 10 minutes. Mine looked shrunk and a bit browned after 35 min.
- Add your stock cube, water, basil, garlic, pine nuts and nutritional yeast into a blender and blend until smooth; this will be your stock for the risotto rice
- Heat your olive oil in a pan and add your onion. When the onion is translucent, add your risotto rice and fry until also translucent.
- Add half your stock and cook until absorbed.
- Add the remaining half of your stock and again cook until absorbed.
- Divide the risotto over two bowls and add the oven-dried tomatoes on top