TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)

TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)

A delicioüsly creamy risotto that is BüRSTING with flavoür

INGREDIENTS

FOR THE ROASTED VEGETABLES

• 1 tbsp olive oil
• 300 g cherry tomatoes
• 2 red peppers
• 1 large coürgette zücchini
• A generoüs 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 sün-dried tomatoes chopped into small chünks
• A small bünch of fresh basil torn
• salt and pepper to taste
• Optional vegan parmesan or "nooch" to serve

INSTRUCTIONS

TO ROAST THE VEGETABLES

1. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
2. Chop the vegetables into small chünks and spread oüt in the tin, adding the salt and pepper before giving everything a shake to coat.
3. Roast for 30 minütes.

TO MAKE THE RISOTTO

1. Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-mediüm heat.
2. Saüté the onion for a few minütes before adding the minced garlic and cooking for another minüte.
3. ......
4. .......
5. .........

Full Recipe >> http://wallflowerkitchen.com