Golden Roasted Tomato Risotto
Ingredients
- 250 grams semi-whole wheat risotto rice
- 500 grams mixed cherry tomatoes
- 1 yellow onion
- 3 cloves garlic
- 650 milliliters vegetable broth
- 1 teaspoon turmeric
- 65 grams vegan feta
Optional
- 2 tablespoons nutritional yeast flakes
Toppings
- extra roasted tomatoes
- pine nuts
- pumpkin seeds
Preparation
Wash and halve the cherry tomatoes and spread them on a baking sheet. Roast them for 35 minutes at 180 degrees Celsius.
Sauté the onion and garlic, then add the risotto rice and briefly fry it. Remove the tomatoes from the oven and add them, frying briefly.
Gradually pour in the vegetable broth while stirring continuously. Cook for about 20 minutes until the rice is soft.
Add turmeric, pepper, salt, and nutritional yeast, then stir well.
Serve the risotto with extra roasted tomatoes, vegan feta, and seeds as desired.
