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 www.denby.co.uk.

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

Ingredients:

• 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

Method:

• 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.