(wallflowerkitchen.com)
INGREDIENTS
FOR THE ROASTED VEGETABLES
- 1 tbsp olive oil
- 300 g / 10.5 oz cherry tomatoes
- 2 medium red bell peppers
- 1 large courgette / zucchini
- A generous pinch of salt and pepper
(OR WHATEVER NEEDS USING UP IN YOUR FRIDGE)
FOR THE RISOTTO
- 1 tbsp olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 225 g risotto rice (Arborio)
- 1 tbsp balsamic vinegar
- 250 g passata or chopped tomatoes
- 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) Nutritional Yeast
INSTRUCTIONS
TO ROAST THE VEGETABLES
- Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
- 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.
TO MAKE THE RISOTTO
- Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
- Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
- Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
- Pour in the passata and vegetable stock, ½ cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next.
- After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir and cook for a further 5 minutes until everything is cooked through and the rice is done. Don’t be afraid to add more liquid or extra passata, as needed.
- Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto.
- Serve right away and enjoy!