CREAMY TOMATO & ROASTED VEG RISOTTO (VEGAN)

A delìcìously creamy rìsotto that ìs BURSTìNG wìth flavour

INGREDìENTS

FOR THE ROASTED VEGETABLES

• 1 tbsp olìve oìl
• 300 g cherry tomatoes
• 2 red peppers
• 1 large courgette zucchìnì
• A generous pìnch of salt and pepper

FOR THE RìSOTTO

• 1 tbsp olìve oìl
• 1 large red onìon dìced
• 3 garlìc cloves mìnced
• 225 g rìsotto rìce
• 1 tbsp balsamìc vìnegar
• 250 ml passata
• 250 ml vegetable stock
• Approx 6 sun-drìed tomatoes chopped ìnto small chunks
• A small bunch of fresh basìl torn
• salt and pepper to taste
• Optìonal vegan parmesan or "nooch" to serve

INSTRUCTìONS

TO ROAST THE VEGETABLES

1. Preheat the oven to 180C / 350F and add the olìve oìl to a roastìng tìn.
2. Chop the vegetables ìnto small chunks and spread out ìn the tìn, addìng the salt and pepper before gìvìng everythìng a shake to coat.
3. Roast for 30 mìnutes.

TO MAKE THE RìSOTTO

1. Meanwhìle, add olìve oìl to a shallow casserole dìsh or large fryìng pan, on a low-medìum heat.
2. Sauté the onìon for a few mìnutes before addìng the mìnced garlìc and cookìng for another mìnute.
3. Stìr ìn the rìce wìth the vìnegar and stìr for approx 30 seconds, to coat ìt ìn the oìl.
4. Pour ìn the passata and vegetable stock, 1/2 cup at a tìme, alternatìng between the two. Allow each amount to be absorbed by the rìce before addìng the next.
5. After 20 mìnutes, add ìn the sundrìed tomatoes and the roasted vegetables. Gìve everythìng a stìr, addìng more lìquìd ìf needed, and cook for a further 5 mìnutes untìl everythìng ìs cooked through and the rìce ìs done.
6. Remove from the heat and stìr ìn the basìl, salt and pepper and vegan cheese (ìf usìng). Feel free to stìr ìn any extra oìl or daìry-free butter at thìs poìnt for an extra creamy rìsotto.
7. Serve rìght away and enjoy!

Recipe Adapted From wallflowerkitchen.com

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