Spicy Roasted Tomato Risotto with Feta
Ingredients
- 250g half whole grain risotto rice or normal risotto rice
- 500g cherry tomatoes
- 1 onion
- 3 garlic cloves
- 650ml vegetable broth
- 1 tsp turmeric
- 65g vegan feta
Optional
- 2 tbsp nutritional yeast
Toppings
- extra roasted cherry tomatoes
- pumpkin seeds
- pine nuts
Preparation
Wash and halve the cherry tomatoes and spread them on a baking sheet. Roast for 35 minutes in the oven at 180 degrees.
Sauté the onion and garlic and add the risotto rice. Fry briefly.
Pour in the vegetable broth little by little. Keep stirring well. Cook the risotto for about 20 minutes, until the rice is soft.
Add turmeric, pepper, salt, and nutritional yeast flakes and stir well.
Remove the tomatoes from the oven and puree three-quarters of them. Add to the risotto.
Serve the risotto with the remaining roasted tomatoes, vegan feta, and seeds.
