Name: Mediterranean risotto
Total time: 1800 s
Yield: 4
Ingredients: 1 vegetable stock cube; 3 tablespoon olive oil; 3 teaspoon easy garlic; 1/2 jar sundried tomatoes; 300 gram carnaroli risotto rice; 1 jar roasted red peppers; 4 teaspoon vegan basil pesto; to taste basil leaf

Step 1

Add the stock cube (1) to a saucepan and pour in 1 litre of boiling water. Bring to a gentle simmer and set to one side, keeping the stock warm.

Step 2

In a large saucepan, heat the olive oil (45 mL) over a medium heat and then add the garlic (15 g) and gently sauté for 3-4 minutes.

Step 3

Add the chopped sundried tomatoes (1/2 jar) to the pan and cook for 2-3 minutes, stirring occasionally.

Step 4

Add the rice (300 g) to the pan and gently toast for 2 minutes, stirring constantly to prevent it sticking.

Step 5

Add the warm stock a ladle at a time, ensuring each addition is almost fully absorbed before adding the next. Continue adding the stock until it’s all incorporated into the rice, around 15-20 minutes. Add a little more water if necessary. The rice should retain some ‘bite’ in the very centre.

Step 6

When the rice is cooked, add the roasted red peppers (1 jar) and warm through for 1 minute. Stir in the pesto (20 g) and remove from the heat.

Step 7

Serve topped with basil leaves (to taste) .

Mediterranean risotto

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