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Creamy Tomato & Roasted Veg Risotto (Vegan)


A deliciously creamy risotto that is BURSTING with flavour
A deliciously creamy risotto that is BURSTING with flavour

Ingredients

  • For the roasted vegetables
  • 1 tbsp olive oil
  • 300 g cherry tomatoes
  • 2 red peppers
  • 1 large courgette, zucchini
  • A generous pinch of salt and pepper
  • For the risotto
  • 1 tbsp olive oil
  • 1 large red onion, diced
  • 3 garlic cloves, minced
  • 225 g risotto rice
  • 1 tbsp balsamic vinegar
  • 250 ml passata
  • 250 ml vegetable stock
  • Approx 6 sun-dried tomatoes, chopped into small chunks
  • A small bunch of fresh basil, torn
  • salt and pepper, to taste
  • Optional vegan parmesan or "nooch", to serve

Instructions

  1. To roast the vegetables
  2. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
  3. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.

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