If you’re into classic Italian flavours like bruschetta, this risotto by Elly Smart is your next obsession. Packed with punchy tomato, garlic and herb goodness, it’s a risotto with a plant-based twist that delivers big on taste.
Cooking Time
35 mins
Servings
4
Method:
- For the risotto, start by frying off the shallots, garlic and basil stems in the oil until translucent.
- Add the risotto rice to the pan, and fry off for 1 minute. Season well.
- Deglaze the pan with balsamic vinegar and mix well. Add the Napolina chopped tomatoes and mix again. Rinse out the tin and add the water in too.
- Add the bay leaf, reduce the heat to low and simmer for 20 minutes, adding the veg stock slowly every time the risotto absorbs nearly all the liquid.
- Taste the rice and check its al dente; this process should take around 20 minutes.
- Chop the basil leaves and add half into the finished risotto, along with the beans, cream and cheese. Stir everything together and taste for seasoning.
- Mix the cherry tomatoes together with the remaining basil, garlic, balsamic and oil and add a good pinch of salt. Serve up the vegan risotto, adding a few spoonfuls of the tomato mix on top and some extra parmesan and black pepper.
Ingredients
For the Risotto:
- 1 tbsp Napolina Olive Oil
- 3 cloves garlic, minced
- 2 shallots, finely diced
- 1 tbsp basil stalks
- 2 tbsp balsamic vinegar
- 300g risotto rice
- 1 tin Napolina Chopped Tomatoes
- 1.2-1.4L vegetable stock
- 1 bay leaf
- 25g fresh basil, stems finely chopped
- 1 tin Napolina Cannellini beans, drained and rinsed
- 100ml plant based cream
- 50g plant based parmesanFor the bruschetta topping:
- 300g cherry tomatoes, sliced
- 1 clove garlic, minced
- 1 tbsp Napolina Extra Virgin Olive Oil
- 1 tbsp balsamic vinegar
Video Instructions:
other recipes you may like
Explore the rich flavours of Naples and immerse yourself in our authentic Italian recipes. Your taste buds will thank you.
