Creamy Tomato & Roasted Veg Risotto (Vegan)

Tomato Risotto #vegan #vegetarian#glutenfree #dairyfree #dinner #italian
Tomato Risotto #vegan #vegetarian#glutenfree #dairyfree #dinner #italian
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

  • 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, 1/2 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, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done.
  • 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!