Caprese Risotto

Prep the veg: Peel and dice the onion (1), mince the cloves (3 garlic), chop the capers (1 tbsp), halve the cherry tomatoes (250 g), grate the vegan parmesan (50 g) and pick the fresh basil (25 g) leaves.

Make the pesto: Place the fresh basil (25 g) leaves, pine nuts (20 g), vegan parmesan (15 g) and olive oil (75 ml) in a small food processor or blender and pulse until combined.

Cook the risotto: Heat a large frying pan over a medium heat with olive oil (2 tbsp). Add the onion (1) with a pinch of [salt to_taste] and cook until softened, then add the cloves (3 garlic), capers (1 tbsp) and tomato paste (2 tbsp) and fry for minutes (2). Add the risotto rice (250 g) and cherry tomatoes (250 g) stirring through to coat, then pour over the white wine (200 ml) and bring to a simmer for minutes (2). Pour in the vegetable stock (1 litre), 1 ladle at a time, mixing until the liquid is absorbed. You may need to add more water until the rice is cooked through and has a loose, porridge-like consistency. Stir through the plant based butter (50 g) and vegan parmesan (50 g) and taste to season with [salt to_taste] and [pepper to_taste]. The risotto should be creamy and will thicken as it cools. Start 2m timer

Finish and serve: Spoon the vegan burrata (100 g) over the risotto and drizzle over the prepared pesto. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil (2 tbsp).