Vegan Sun-Dried Tomato Pesto Risotto

Posted on 19th April 2018

For a comforting but summery dinner, try this quick + easy vegan risotto using our Sun-Dried Tomato Pesto.


  1. In a saucepan gently fry the onions in the olive oil until they are soft, add the garlic + fry for a further two minutes.
  2. Pour the rice into the pan + stir until the rice is coated in the oil + begins to go very slightly translucent.
  3. Add one ladleful of stock to the pan + stir. Keep stirring continuously until the stock has been absorbed by the rice, then add a further ladleful of the stock. After 5 minutes of cooking add the tin of tomatoes. Keep adding the stock until all the stock has been absorbed.
  4. The risotto is ready when the rice has a very slight bite. Stir in a few tablespoons of the pesto, put the lid on + leave the risotto to sit for 5 minutes before serving.

With thanks to the Seasoned Cookery School
for this recipe.