Ingredients
Serves: 4
Method
- Preheat the oven to 180°C.
- Arrange the cherry tomatoes on a baking tray and drizzle with 1 tbsp of the oil. Roast in the oven for 20–25 minutes.
- Meanwhile, prepare the risotto. Heat the remaining oil in a large pan, add the garlic and cook over a medium heat for 1 minute until the garlic has softened and infused the oil. Pour in the rice and cook for a further minute until the edges of the rice have become transparent. Pour the passata into a large bowl or jug and mix in the vegetable stock until combined. Ladle or pour a quarter of the passata-stock liquid into the pan, stirring frequently. Allow the rice to swell and cook, then add in another quarter of the liquid. Continue until all of the liquid has been used and absorbed; this should take 25–30 minutes. Remove from the heat.
- Remove the roasted cherry tomatoes from the oven, then stir them through the risotto. Season with sea salt and plenty of black pepper to taste. Serve hot. Scatter over some basil leaves if you have them available, for added flavour and fragrance.
This recipe is extracted from Five Ingredient Vegan by Katy Beskow, published by Quadrille, an imprint of Hardie Grant. Photography by Luke Albert.
