HOW TO MAKE a tomato risotto

Creamy, cheesy & bursting full of tomato flavor, this is a risotto that you must try! Our recipe is made in just 20 minutes!

Ingredients you'll need.

In a large pan over medium-high, add butter & melt. Then add onions & minced garlic, & fry until the onions start to soften approx 3 mins.

Next, add in your arborio rice & cook for one minute, stirring constantly.

Add white wine & cook until the wine has almost been absorbed, stirring constantly to ensure the rice doesn’t stick.

Lower to medium heat & add a third of the vegetable broth & tomato sauce, & cook until most of the liquid has been absorbed, then repeat until all the broth has been used, approx 13 -14 mins.

Add in sun-dried tomatoes.

Add coconut milk & stir to combine, it should look a beautifully creamy red color now.

Once the rice is al dente, add oregano, stir, taste it & season with sea salt & pepper.

Finally, add in your cherry tomatoes, freshly torn basil leaves, & stir to combine.

Serve in bowls & top with a sprinkling of grated parmesan cheese.

Store leftovers in the fridge covered for up to 3 days, reheat or eat cold.

We hope you enjoy it! Please swipe up for the full recipe & tips on www.splashoftaste.com