Mother's Day Recipe | Roasted and Sundried Tomato Risotto

May 3, 2019

Pure morish goodness lies in this tomato Risotto – the perfect addition to your dinner table or to impress your Mom with your cooking skills!

Time: 45 mins

Serve: 3-4 People

Roast tomatoes in oven with a little salt & pepper, oil, garlic. Add basil afterwards, then blend.
Add vegan butter to a pan, add red onion until translucent. Add sun-dried tomatoes for 2 minutes, then add the rice & pesto & roasted tomato mix, stir well.
Slowly add a little white wine and stir well, when the rice has soaked up the liquid keep adding the wine little by little.
Place the soaked cashews in a blender alongside the water and nutritional yeast, blend until smooth. Add to the pan & stir well.
Cook until the texture is smooth and creamy and the rice has soaked up the liquid. If the mix gets too dry, add more water little by little.

Recipe from Mr Organic

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