Tomato Risotto


  • 2 cups brown rice
  • 3 caps
  • 2 pinch saffron
  • 1 onion
  • 1 leek
  • 1 clove garlic
  • 1 small knob ginger
  • 4 tbs tomato paste
  • 8 large tomatoes
  • 1 litre veg stock
  • 2 tsp smoked paprika
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 4 tbs of balsamic vinegar
  • 700ml white wine
  • 4 tbs vegan butter
  • Olive oil for baking
  • Salt and pepper to taste


Add your tomatoes onion garlic caps in a lined tray and bake at 180 fan forced for 20 min or until tomatoes are starting to split. Next in and iron cast pot or a normal pot of your don't have an iron one add your butter leek saffron smoked paprika wine and fry off, once done add ginger and rice and stir until coated fry for 2-4 min then add veggie stock and simmer keep watching so it doesn't simmer down to nothing add water, veggie stock or wine if it starts to dry out, once your veggies are done baking take out and let cool for a bit next place in a blender and purée this will take to turns and add it to your rice . Add in your tomato paste balsamic and the rest of your spices and combined. Keep storing and reduce your mixture, bring it down to a small simmer stirring every 15 min making sure it doesn't burn at the bottom. This is where a cast iron pot comes in handy once your bring it down it still remains it's heat so even you can let it sit with no heat and let the rice soak in the mixture and cook at the same time. Which is why a risotto is best served the next day :) once your mixture has thicken and rice is cooked and flavour is amazing serve in a bowl add linseeds any nuts of your choice, yoghurt if you prefer and enjoy.