Recipes • NZ Vegetarian Society

Ingredients

• 700 g tomatoes, pureed with a stick blender and sieved to remove skin and pips
• 1 onion, finely chopped
• 1 clove garlic, sliced
• 1 stick celery, sliced
• 1 Tbs oregano, fresh or dried
• 5 sprigs basil, leaves only
• 600ml vegetable stock with the prepared tomato puree
• 2 Tbs butter or extra olive oil
• 1 ½ cups (300g) risotto rice (arborio)
• ¼ cup Marsala or sweet white wine or lemon juice
• 1 tsp salt
• ¼ tsp cracked black pepper
• 50g Parmesan cheese