Step 1

First roast the tomatoes. Line a sheet pan with parchment paper (so they don't stick) and spread the tomatoes out. Bake at 400 degrees for 15-20 minutes, until they are bursting and juicy. Add them to a food processor and blend until very smooth. Set aside.

Step 2

Next, add the broth to a small pot and turn it to low heat. You just want to make sure that the broth is warm as you add it to the risotto, so it cooks evenly and the risotto stays tender.

Step 3

Next, add the apple juice, tomato paste, onion powder, garlic powder & salt to another medium pot and turn the heat to medium-low. Add the rice and cook a couple of minutes until the rice is just beginning to brown. Begin adding the warm broth (from the other pot) a ladle at a time, or about a 1/2 cup. Stir and as the rice has absorbed almost all of the broth, add another ladle of broth. Do this repeatedly until all of the broth is gone. This process will take about 20-25 minutes. You want to keep the heat at a low simmer...not too high or too low. If it is cooking too fast, turn the heat down some or the rice won't cook properly. This is not something you walk away from, you will need to continually stir as you add each ladle of broth and stay at the stove. This is how risotto is made and how it turns out so creamy and tender. It goes by quickly, so don't worry.

Step 4

After you have added the last amount of broth, add the pureed tomatoes to the rice over a strainer, to catch any skins from the tomatoes and stir to heat through. Add the nutritional yeast and stir. Taste and add any additional salt & pepper. Garnish with walnuts and parsley flakes, if desired, and serve immediately.