Vegan Triple Tomato Risotto
Ingredients
- 1 small onion, diced
- 4 cloves of garlic, thinly sliced
- 2 big tomatoes, cubed
- 100 g cherry tomatoes, halved (about 1 handful)
- 100 g sun dried tomatoes, roughly chopped
- 2 cups risotto rice
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried oregano
- 1/2 tsp. dried marjoram
- 1 tsp. paprika
- 2 tbsp. fresh rosemary, chopped
- 200 ml dry white wine
- 1 can (400g) chopped tomatoes
- 1 liter water or vegetable broth
- salt and pepper to taste
- 2-3 tbsp. olive oil
Preparation
Heat 2-3 tbsp. olive oil in a pot over medium heat.
Add onion and cook for about 1-2 minutes.
Add garlic and cook for another minute before adding cubed tomatoes, cherry tomatoes and dried tomatoes.
Cook for another 2-3 minutes.
Then, add 2 cups rice, dried basil, dried oregano, dried marjoram, rosemary and paprika. Stir well and cook for about 1-2 minutes before deglazing the pot with 200 ml white wine. Let simmer for about 3-4 minutes or until wine is absorbed and you can't smell the wine anymore.
Reduce heat to low and add 1 can of chopped tomatoes and as much water or vegetable broth to cover the rice.
Continue adding vegetable broth or water about every 4-5 minutes until the rice is done and the liquids are absorbed.
Stir constantly.
Season with salt and pepper and serve with grilled cherry tomatoes and fresh basil.
