Tomato and Basil Risotto

from Anna Valentine at www.theveggietree.com

Risotto has got to be one of the most versatile recipes for flavour options. Arborio rice is the traditional rice variety to use, but short grain brown rice, barley, farro or wheat berries can also be utilised. These will need to be soaked for a couple of hours 
before using so they cook as quickly as the Arborio but they have 
greater nutritional value due to being wholegrains. 
You can achieve this amazing red colour with tomato passata, but if you still have a glut of tomatoes in your garden use a blender to puree whole fresh tomatoes then push through a sieve to remove the skin and pips. You can also use canned but to achieve the smooth consistency it will need to be pureéd. I find this makes it very appealing to children as there are no 'bits' to pick out. If you have whey from cheese making this is the perfect dish to use it in, it makes a nutritious and beautifully creamy risotto. Use a large heavy bottomed pan for your risotto. It needs to be constantly stirred, so you need enough room to slap it up the sides a little. 

Vegan | Gluten-free
Serves 4

Gather your ingredients and prepare the following:
700g tomato passata, canned or pureéd with a stick blender and sieved to remove skin and pips
1 onion, finely chopped
1 clove garlic, sliced
1 stick celery, sliced
1-2 T fresh or dried oregano
5 sprigs basil

Meanwhile in a separate pan heat:
    700 ml vegetable stock and/or whey
with the prepared tomato puree

In a second pan heat:
2 T olive oil
2 T butter (or extra olive oil if dairy-free)

Add the prepared onion, garlic and celery to the pot. Fry for 2 minutes, then add:
1½ c (300g) risotto rice (arborio)
or
1 ½ c (300g) short grain brown rice, barley, farro or wheat berries, soaked for 1-3 hours

Fry for two more minutes, then add:
¼ c Marsala, port or white wine (optional)

Stir through, then start adding the tomato mixture to the pan, a quarter of a cup (or a ladle full) at a time, constantly stirring. Add the prepared oregano. Wait for the rice to absorb each addition of stock before adding the next. When you have added half of the stock add:
1 x 400g can of cannellini or butter beans, drained and rinsed

Stir through then keep adding the stock mix in intervals. When all the stock is gone add:
1 tsp salt 
¼ tsp cracked black pepper

Stir through half of the following:
50g Parmesan cheese, grated dairy, plant-based or nutritional yeast 

Pour the risotto into a large serving bowl sprinkle the second measure of cheese over the top and add the fresh basil leaves and serve. 
A poached egg on top of each serving is a nice addition to this dish, or in place of the beans if you aren't a fan.
I like to have a rocket or dark green leafy salad with a reduced balsamic and extra virgin olive oil dressing to accompany this dish.