Roasted Tomato Risotto

6 tbsp. olive oil

1 cup arborio rice

1 3/4 cup chicken broth

1 medium sized onion

1 pint cherry tomatoes

3 cloves of garlic, finely minced

1 can (13.66 fl oz.) unsweetened coconut milk

2 tbsp. nutritional yeast or parmesan (optional)

1 tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. onion powder

4 tbsp. fresh basil

2-3 links of chicken sausage

salt and pepper

Preheat your oven to 375 degrees. Slice your tomatoes in half and put in a small bowl. Add in 2 tbsp. of olive oil, 3 cloves of garlic, and salt and pepper to taste. Mix until the tomatoes are well coated. Spread on a sheet pan and set aside. In an oven safe pot, add 2 tbsp. of olive oil. Finely dice your onion. Sauté onion in the pot until soft. Add in 2 more tbsp. of olive oil and the arborio rice and toast for 2 minutes. Add in chicken stock and move everything around in the pot so nothing is stuck to the bottom. Add in coconut milk, nutritional yeast or parmesan, lemon juice, salt, and onion powder. Put a lid on the pot. Place the tomatoes in the oven on the top rack for 20-25 minutes and cook the risotto covered for 45 minutes. When the tomatoes are done, take out of the oven and set aside until the risotto is fully cooked. While the risotto is cooking, brown the chicken sausage in a pan and dice into discs. To check if risotto is done take out of the oven and uncover. If there is any liquid in the pot allow it to cook until the liquid is completely absorbed. Once the risotto is done add in the tomatoes and chicken sausage. Top with fresh basil and serve.