Vegan Tomato Risotto
This vegan tomato risotto starts my new series on YouTube which will showcase four comfort food dishes perfect for autumn throughout October. As I made this I w
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodeatings.com.
Cooking tools:
- Oven
- Roasting pan
- Kitchen towel
- Mixing bowl
- Chef's knife
- Cutting board
- Garlic press
- Saucepan
- Dutch oven
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Can opener
- Tongs
- Serving bowl
- Spoon
Ingredients
- 400 g cherry tomatoes
- 1 tbsp olive oil
- Salt
- black pepper
- 400 g can of peeled whole tomatoes
- 1 large shallot
- 1 small carrot
- 1 celery stalk
- 1 garlic clove
- 1 tbsp vegan butter
- 0,75 tsp fennel seeds, crushed
- 1,25 cup risotto rice such as arborio or carnaroli
- 0,3 cup dry white wine
- Roughly 5 cups vegetable stock
- 0,25 cup nutritional yeast
- Vegan parmesan style cheese
- Fresh basil leaves
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