Both tomato and celery seem to be the two most common vegetables going to waste at the end of the week. Now they don’t have to! Bring them to life by making this delicious risotto.
Tomato Risotto
This bowl of risotto will have you coming back for more every time. Warm, comfort food what is packed with nutrients and tastes delicious!
Equipment
- Large saucepan
- Sharp knife
- Chopping board
- Wooden spoon
- Water jug or similar
Ingredients
- 1 brown onion thinly diced
- 5 cloves garlic diced
- 2 stalks celery thinly diced
- 4 large flat mushrooms thinly diced
- 200 ml white wine
- 3 cups aborio rice
- 6 truss tomatoes diced
- 8 cups water
- 3 tsp vegetable stock powder
- 350 g tomato passata
- 1 tsp pepper
- 1/2 tsp salt
- 6 sprigs fresh thyme or 1 Tbsp dried
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 2 cup cooked kidney beans
Instructions
- In a large saucepan, fry the onion, garlic and celery until it starts to soften. Then add the mushrooms and white wine for approximately 3 minutes.
- Add the rice, tomatoes, thyme and tomato passata to the saucepan and stir until all the liquid has been absorbed by the rice.
- Mix the stock powder in the water into a jug or similar and slowly add the stock water (about a cup at time) to the saucepan, stirring continuously. Once the rice has absorbed the liquid, continue adding more of the stock water until it is all in the saucepan and the rice has absorbed it all. The rice should now be soft – if it is not just keep adding a little water and allowing it to be absorbed until it is at your preferred texture.
- Add the rest of the ingredients to the saucepan and mix well to combine.
- Serve topped with toasted pine nuts, fresh thyme and nutritional yeast.