Roasted tomato, basil and quinoa risotto. 

  

Colder days are on here and I for one am very happy! Don’t get me wrong I love summer and the endless days and longer nights that come with it, but theres something comforting about Autumn. Cooler climes mean comfort food and as you may have gathered I love abit of comfort food. 

This recipe stemmed from a craving for roasted tomato soup, a new lust for basil and a need for something healthy. As always I researched and had a vague idea of what I wanted to make before I made it. Personally I like it simple with just a handful of spinach mixed in but you could add alittle something extra if you wanted. 

You will need: 

  • A jar/ carton of passata. 
  • 5/ 6/ 10 vine tomatoes (pending on how much you want to make) 
  • 3-5 cloves of garlic (depends on taste I like my food REALLY garlicy!) 
  • A handful of basil. 
  • One- two cups of quinoa. 
  • Extra virgin olive oil. 
  • A vegetable or chicken stock cube. 
  • A chopped white onion. 

Method. 

Drizzle a roasting tray with olive oil, sea salt and black pepper, add the chopped tomatoes, garlic and basil  roast in the oven on a high heat for about twenty minutes or until they look roasted. In a pot simmer your chopped onions with alittle olive oil (you could also use the one cal spray) add chilli if desired and once golden brown add you stock cube and alittle water. Pour the passata into a bowl and add the roasted tomato and garlic using a blender blitz until smooth, add the mix to the onions and simmer. You could have this as a roasted tomato soup, but if you fancy something with a bit more substance add the quinoa. Add alittle more water and cook until the quinoa goes translucent. 

Enjoy with a glass of wine or warming cup of tea! 

Happy Saturday. 

Shaziya Niamh xo

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