Sublime and simple, this organic recipe is under £7 for two people. Enjoy the beautiful variety of tomatoes on offer right now in this fantastic vegan risotto dish.

Serves: 2

Ingredients

100g heirloom tomatoes, chopped
2 tbsp olive oil, plus extra for the tomatoes
1 onion, very finely chopped
1 large garlic clove, crushed
175g risotto rice
400g tinned tomatoes
600ml hot vegetable stock
30g vegan parmesan
½ small bunch of basil, chopped

Method

Preheat the oven to gas mark 5/190C. Onto a baking tray, arrange the tomato chunks. Drizzle over olive oil and scatter a little salt. Bake the tomatoes in the oven for 25 mins, or until soft and golden on top.

Into a large saucepan, heat the oil and add the onion with a pinch of salt. Fry for 10 mins, or until the onions begins to turn translucent, before incorporating the garlic and frying for a further min. Stir in the rice and cook for 2 mins.

Pour in the heirloom tomatoes and a splash of water, bringing the pan to a simmer. Add half the stock, cooking and stirring until the rice absorbs the liquid. Add the remaining stock, a little at a time, stirring constantly and cook until the rice is soft to eat but holds some bite.

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