Tomato Mushroom Risotto

Preheat the oven to 350 °F.

Clean and slice the mushrooms and chop the onion finely.

• 5.3 oz Mushrooms
• 1 Onion, red (~ 3 oz)

Add the tomatoes into a baking dish. Add the olive oil and season with salt and pepper. Bake for approx. 25-30 minutes.

• 7.1 oz Cherry tomatoes
• 1 tsp Olive oil
• Salt
• Black pepper

Heat the olive oil in a pot over medium heat. Add the rice and fry until translucent. Add the onions and mushrooms and sauté until the onions turn translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.

• 1 tsp Olive oil
• ½ cup Arborio rice
• 2 ⁠½ Tbsp White wine

Stir in the vegetable broth, bring to a boil, turn the heat to low, season with pepper and thyme, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

• 1 cup Vegetable broth
• 1 tsp Thyme leaves, dried
• Black pepper

Finely chop the chives.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

When the risotto is al dente turn off the heat, stir in the cheese and chives, let sit for approx. 2-3 minutes and serve with the oven tomatoes.

• ¼ cup Vegan cheese, shredded

Enjoy your meal!