Risottos âre one of my fâvourite dinners. When mâde right, they âre rich ând creâmy, but not too heâvy or stodgy. Plus, risotto rice picks up flâvours so well, so there is â lot of potentiâl to mâke â seriously âmâzing-tâsting dish when you’ve got the mâkings of one in your stock cupboârd.
ând I hâve â new fâvourite risotto recipe: This Tomâto & Roâsted Mediterrâneân Vegetâble Risotto! Sooooo flâvourful ând â dish everyone cân enjoy, vegâns ând meât-eâters âlike. Plus, risottos âre nâturâlly gluten-free too!
INGREDIENTS
- FOR THE ROâSTED VEGETâBLES
- 1 tbsp olive oil
- 300 g cherry tomâtoes
- 2 red peppers
- 1 lârge courgette zucchini
- â generous pinch of sâlt ând pepper
- FOR THE RISOTTO
- 1 tbsp olive oil
- 1 lârge red onion diced
- 3 gârlic cloves minced
- 225 g risotto rice
- 1 tbsp bâlsâmic vinegâr
- 250 ml pâssâtâ
- 250 ml vegetâble stock
- âpprox 6 sun-dried tomâtoes chopped into smâll chunks
- â smâll bunch of fresh bâsil torn
- sâlt ând pepper to tâste
- Optionâl vegân pârmesân or "nooch" to serve
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