Creamy Tomato & Roasted Vegan Risotto

Creamy Tomato & Roasted Vegan Risotto

A deliciously creamy risotto that is BURSTING with flavour

Creamy Tomato & Roasted Vegan Risotto


THE RECIPE

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

For the Roasted Vegetables:

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

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