Food + Drink

Indy Power’s Roast Tomato & Basil Buckwheat Risotto

Feel good chef Indy Power has created a series of delicious one-pot recipes ideal for cooking in Denby’s Cast Iron and Oven to Tableware ranges.

Both beautiful and practical, the collections are perfect for hassle-free cooking. To find out more, visit

The third of Indy’s recipes is a comforting creation that’s ideal for Mother’s Day: Roast Tomato & Basil Buckwheat Risotto.


Indy says, “This is the perfect dish to ease you out of winter and into spring and would be a delicious Mother’s Day dinner.”

Gluten free, dairy free and vegan.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes


  • 200g of Cherry Tomatoes
  • 3 Tablespoons of Olive Oil
  • 1 White Onion, Diced
  • 2 Cloves of Garlic, Minced
  • 1 Cup of Buckwheat Groats (180g)
  • 2 Cups of Stock (500ml)
  • 1 x 400g Tin of Chopped Tomatoes
  • 1/2 Cup of Unsweetened Almond Milk (125ml)
  • 1 Large Handful of Fresh Basil, Finely Chopped
  • Optional to serve: parmesan


  • Preheat the oven to 200’C.
  • Place the cherry tomatoes on a roasting tray and drizzle them with a little olive oil. Season with sea salt and pepper and pop them in to roast for about 20 minutes.
  • Add 2 tablespoons of olive oil to a large pan on a medium heat and add in the onion and the garlic. Cook until the onion is soft and translucent.
  • Pour the chopped tomatoes into your stock and stir well.
  • Add the buckwheat to the pan and toss well.
  • Pour in about a quarter of the stock/tomato mixture and let everything simmer until the liquid is almost all absorbed. Keep repeating in similar amounts until all of the stock is used up.
  • When almost all of the liquid is absorbed, add in the almond milk and mix well.
  • By this time, the tomatoes should be roasted. Add them to the pan with the fresh basil, stirring well.
  • Cook your risotto until your desired wetness and serve hot with a sprinkling of fresh basil on top and some parmesan if desired.


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