Basil & Tomato Risotto

Serves 2

Ingredients:

- 1 cup Arborio rice
- 1/2 cup sliced celery
- 4 cups vegetable stock (home-made or use 2 vegetable stock pots)
- 1 cup cherry tomatoes, halved (keep a handful for decoration)
- 1/4 cup fresh basil leaves, chopped and keep a few whole leaves for decoration
- 2 tbsp tomato puree
- 1/4 cup grated vegan Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp truffle oil
- Salt and pepper to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the celery and sauté for 2 minutes.

2. Add the Arborio rice to the saucepan and stir it for a minute until it is well coated with the oil.

3. Gradually add the vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more.

4. Continue adding the broth and stirring until the rice is cooked al dente, which usually takes about 20 minutes.

5. Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they soften slightly and then add the chopped basil leaves and stir.

6. Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

7. Let the risotto rest for a few minutes before serving to allow the flavours to meld together.

8. Serve the risotto hot and garnish with some fresh basil leaves, fresh tomatoes and a sprinkling of Parmesan.