Tomato risotto with grilled greens

Steps

1. Heat the vegetable stock in a saucepan and keep just below a simmer.
2. Blend 4 of the tomatoes in a blender until purified, then add to the vegetable stock.
3. Heat the wok with 1 tbsp olive oil and add the onion and sauté for 2-3 minutes until translucent.
4. Add the garlic and sauté for a further 1 minute.
5. Add the rice to the pan and stir with the onion and garlic, cook for 1 minute so the rice is coated.
6. Then add the wine and stir cooking until the wine is completely absorbed.
7. Add the stock a ladle at a time into the rice, stirring constantly and the liquid is absorbed before adding more.
8. Dice the other two tomatoes and add in at the end along with the vegan butter.
9. Grill your vegetables until they are cooked.