Triple Tomato Risotto

I made the Triple Tomato Risotto from 500 Vegan Dishes - Deborah Gray. Alterations: basil replaced with dried parsley & dried dill, large tomatoes instead of cherry tomatoes, roasted garlic burnt (the oven temperature in the book is too high) so used garlic powder, chili oil instead of tomato oil, added dried tomatoes during cooking.

I served this with tofu marinated in a dried tomato Nandos sauce and salad. Tastes very nice but maybe a tad salty, the (fresh) basil may have given a 'freshness' to the dish.