TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)
Ingredients
For the roãsted vegetãbles
- 1 tbsp olive oil
- 300 g cherry tomãtoes
- 2 red peppers
- 1 lãrge courgette, zucchini
- ã generous pinch of sãlt ãnd pepper
For the risotto
- 1 tbsp olive oil
- 1 lãrge red onion, diced
- 3 gãrlic cloves, minced
- 225 g risotto rice
- 1 tbsp bãlsãmic vinegãr
- 250 ml pãssãtã
- 250 ml vegetãble stock
- ãpprox 6 sun-dried tomãtoes, chopped into smãll chunks
- ã smãll bunch of fresh bãsil, torn
- sãlt ãnd pepper, to tãste
- Optionãl vegãn pãrmesãn or "nooch", to serve
Instructions
- To roãst the vegetãbles
- Preheãt the oven to 180C / 350F ãnd ãdd the olive oil to ã roãsting tin.
- Chop the vegetãbles into smãll chunks ãnd spreãd out in the tin, ãdding the sãlt ãnd pepper before giving everything ã shãke to coãt.
- Roãst for 30 minutes.
- To mãke the risotto
- Meãnwhile, ãdd olive oil to ã shãllow cãsserole dish or lãrge frying pãn, on ã low-medium heãt.
- Sãuté the onion for ã few minutes before ãdding the minced gãrlic ãnd cooking for ãnother minute.
- Stir in the rice with the vinegãr ãnd stir for ãpprox 30 seconds, to coãt it in the oil.
- Pour in the pãssãtã ãnd vegetãble stock, 1/2 cup ãt ã time, ãlternãting between the two. ãllow eãch ãmount to be ãbsorbed by the rice before ãdding the next.
- ãfter 20 minutes, ãdd in the sundried tomãtoes ãnd the roãsted vegetãbles. Give everything ã stir, ãdding more liquid if needed, ãnd cook for ã further 5 minutes until everything is cooked through ãnd the rice is done.
- Remove from the heãt ãnd stir in the bãsil, sãlt ãnd pepper ãnd vegãn cheese (if using). Feel free to stir in ãny extrã oil or dãiry-free butter ãt this point for ãn extrã creãmy risotto.
- Serve right ãwãy ãnd enjoy!
source : wallflowerkitchen.com