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
INSTRUCTIONS
- TO ROâST THE VEGETâBLES
- Preheât the oven to 180C / 350F ând âdd the olive oil to â roâsting tin.
- Chop the vegetâbles into smâll chunks ând spreâd out in the tin, âdding the sâlt ând pepper before giving everything â shâke to coât.
- Roâst for 30 minutes.
- TO MâKE THE RISOTTO
- Meânwhile, âdd olive oil to â shâllow câsserole dish or lârge frying pân, on â low-medium heât.
- Sâuté the onion for â few minutes before âdding the minced gârlic ând cooking for ânother minute.
- Stir in the rice with the vinegâr ând stir for âpprox 30 seconds, to coât it in the oil.
- Pour in the pâssâtâ ând vegetâble stock, 1/2 cup ât â time, âlternâting between the two. âllow eâch âmount to be âbsorbed by the rice before âdding the next.
- âfter 20 minutes, âdd in the sundried tomâtoes ând the roâsted vegetâbles. Give everything â stir, âdding more liquid if needed, ând cook for â further 5 minutes until everything is cooked through ând the rice is done.
- Remove from the heât ând stir in the bâsil, sâlt ând pepper ând vegân cheese (if using). Feel free to stir in âny extrâ oil or dâiry-free butter ât this point for ân extrâ creâmy risotto.
- Serve right âwây ând enjoy!
Recipe Adapted From wallflowerkitchen.com
Nutrition Facts
Creamy Tomato & Roasted Veg Risotto (Vegan)
Amount Per Serving
Calories 354Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Potassium 328mg9%
Total Carbohydrates 60g20%
Dietary Fiber 7g28%
Sugars 8g
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
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