Mushroom & Garlic Risotto with Roasted Tomatoes & Rocket (Arugula) Leaves

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Mushroom & Garlic Risotto with Roasted Tomatoes & Rocket (Arugula) Leaves

 

 

4 vine-ripened tomatoes

1 tsp chopped thyme leaves

cooking oil spray

1 onion, diced finely

2 garlic cloves, chopped finely

200 g (7 oz) button mushrooms

1 1/2 cups arborio rice

5 cups hot chicken-style stock (made from bouillon cubes/powder)

1/4 cup grated vegan parmesan (optional)**

1/2 bunch rocket (arugula) leaves to serve

 

 

1. Preheat oven to 170 C (340 F). Line atray with baking paper

(parchment). Cut tomatoes in half, lay on tray. Sprinkle with thyme

and season with salt and pepper. Roast for 20 - 25 minutes.

 

2. Meanwhile, heat saucepan over medium-high heat then spray with

cooking oil. Add onion and garlic; cook 2 minutes. Add mushrooms,

stirring until softened. Pour in rice; stir to combine.

 

3. Slowly pour in ladle of hot stock, stirring until stock is

absorbed. Continue adding stock, ladle at a time, until rice is

tender and creamy.

 

4. Serve risotto topped with vegan parmesan, roasted tomatoes and

rocket leaves.

 

 

Serves 4.

 

 

** In place or parmesan, I'll sometimes stir a little vegan cream

cheese through the risotto at the end.