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Serves 4

Vegetarian, dairy-free

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1kg Cuisinesse vine tomatoes

2 garlic cloves

1 small red onion

300g orzo

500ml vegetable stock

bay leaves

fresh thyme

cayenne pepper

dried oregano

dried basil

sea salt & black pepper

olive oil

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SAN MARZANO GREEK TOMATO RISOTTO

Blanch, skin and finely chop the tomatoes. Use half the tomatoes for the sauce. Set aside the other half. 

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Heat 1 tbsp of oil in a large lidded pan, add half the tomatoes, along with 1/2 tsp of cayenne pepper, 1/2 tsp of dried oregano and 1/2 tsp of dried basil. Cook for 15 minutes. Transfer to a blender and mix until smooth. Set aside. 

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Finely chop the onion and garlic. Heat 1 tbsp of oil in a large lidded pan. Add the orzo and toast lightly for 1 to 2 minutes. Add the chopped garlic and onion and 500ml of vegetable stock. You can use fresh stock or dissolve a stock cube in recently boiled water. Add the tomato sauce, fresh thyme and 2 bay leaves. Turn up the heat and bring to a boil. Reduce the heat and allow to simmer for the stock has reduced and the orzo is cooked al dente. If necessary you can add a little bit more stock.

 

Season well with sea salt & black pepper. Serve warm. 

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