Saffron risotto with oyster mushrooms and blistered tomatoes

Heat the veggie stock in a small saucepan over medium-high so it is not added cold.

Finely chop the onion and the garlic; roughly chop the oyster mushrooms.

Place a small cluster of cherry tomatoes on a baking sheet.

Saute the mushrooms in a saute pan over medium in a couple of tablespoons of olive oil for a few minutes, season with salt and pepper and cook another minute.

Move the mushrooms onto the baking sheet and spread them out.

Score the cherry tomatoes slightly so they do not burst in the oven.

Add another couple of tablespoons of olive oil to the saute pan and saute the onions three to four minutes.

Add the garlic and saute another minute.

Add the rice and saute two to three minutes, season with salt, pepper and a pinch of saffron.

Deglaze with a quarter cup of white wine or water and cook a couple of minutes.

Add a cup of the hot veggie stock, stir and cook a couple of minutes; repeat with about half a cup at a time as the rice absorbs it.

Broil the mushrooms and tomatoes on low for five to eight minutes, watching so they do not burn.

Stir in about a quarter cup of plant-based cheese, loosening with more stock if it is too thick, and taste the rice for doneness.

Plate and top with the mushrooms and blistered tomatoes, fresh parsley, cracked pepper and a little olive oil.