Tomato Risotto

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 1/2 cup Arborio or Carnaloni Rice

2 tbsp Olive Oil

1 Medium Onion (peeled and finely chopped)

4 cloves Garlic (peeled and finely chopped)

6 cups Vegetable Stock

2 Large Tomatoes (washed and finely chopped)

2 tbsp Tomato Paste

2 tbsp Soy sauce (optional)

1 tsp Mushroom Seasoning (optional)

1/4 cup Oat Milk (sub with 2 tbsp of fresh cream)

4-5 sprigs Fresh thyme

1 tbsp Dry Italian Seasoning

4 tbsp Fresh Italian Basil (finely chopped)

1/2 cup Regular/ Vegan Parmesan (grated)

Salt and Pepper (to taste)

Directions

Heat the dutch oven at medium low level. Add the olive oil and wait for 15-20 seconds for the oil to get hot. Now add the garlic and saute until golden brown.

Mix in the chopped onions and cook for 3-4 minutes while sauteing regularly. Add the thyme sprigs followed by the chopped tomatoes and tomato paste. Cook for another 3 minutes. Add the rice and toast for a minute. Add a cup of wine or broth to deglaze the pan.

Now add a cup of broth, soy sauce and mushroom seasoning. Mix in the dried herbs. Season with some salt. Mix well and cover with lid. Check after 5 minutes and add another cup of broth. Mix and cover again. Repeat this until the rice is 'al dente' or just has a slight bite to it.

Add more salt if required and black pepper. Top with grated parmesan and fonely

Nutrition

• Calories: 379 kcal
• Total Fat: 8.8 g
• Saturated Fat: 2.3 g
• Unsaturated Fat: 5.9 g
• Sodium: 2160 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 3 g
• Total Sugars: 7.2 g
• Protein: 7 g