So many vegan risottos are risottos minus the cheese. This one however is different, the roasted tomatoes elevate this dish to another level. For me, they more than compensate for the lack of Parmesan cheese which would normally add a depth of flavour associated with this dish.
Ingredients, serves 2\3
300 grams cherry tomatoes, halved
1 tablespoon olive oil
25 grams vegan margarine
1 white onion finely chopped
2 sticks of celery finely chopped
1 garlic clove finely chopped
200 grams risotto rice
1 glass dry white wine
1 pint hot vegetable stock
Juice of half a lemon
75 grams frozen petit pois
1 small bunch parsley, finely chopped
1 teaspoon vegan margarine
Method
Preheat the oven to 180 degrees. Put the tomatoes into a baking tray with a drizzle of olive oil and a sprinkle of salt. This should take about 45-60 minutes to cook, until the tomatoes become nice and gummy. This is definitely worth doing as the tomatoes add so much to the final risotto. It is a good idea to check them regularly after 30 minutes to make sure they do not burn.
When the tomatoes have been cooking for about 20 minutes, put the olive oil and margarine in a heavy bottomed pan. Add the onion, celery and garlic and cook on a low heat for 15 minutes. You want to soften the vegetables without colouring them.
Next turn up the heat and add the rice. Keep stirring until it begins to look translucent. This should take about a minute. Add the wine and keep stirring.
Once the liquid has cooked into the rice, add a ladle of stock. Turn the heat down to a low simmer and stir until the stock has been absorbed. Keep doing this until nearly all the stock is incorporated, this should take about 15 minutes.
Add the peas and lemon juice and stir until peas have warmed through. Add the last of the stock and stir until absorbed. By now the rice should be cooked. If not, add ladles of hot water until it is cooked.
When the rice is cooked take off the heat, add the parsley and large knob of margarine and stir through. Put the lid on the pan and leave to stand for 2 minutes. Season to taste and serve with the roasted tomatoes on top. Enjoy!
