I love this recipe, it is incredibly easy and, best of all, can be made with store cupboard ingredients. Perfect in these uncertain times. It is a recipe I veganised from BBC Good Food. I really recommend the website, it has loads of great recipes, which are, on the whole, easy to make and reliable. You will see I used vegan parmesan in the recipe, I am not usually a fan, but in this risotto it adds a nice creamy tang to cut through the rich oat cream and tomatoes. Alternatively leave it out and top with my almond ‘parmesan’.
What is your favourite store cupboard recipe?
Tomato Risotto – serves 2
2 tbsp olive oil
1 onion, finely chopped
175g risotto rice (I prefer using carnaroli)
400g can cherry tomatoes
6 dl/ 600ml hot vegetable stock
30g vegan parmesan