Minggu, 15 Juli 2018

Tomato & Roasted Mediterranean Vegetable Risotto (Vegan)

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A deliciously creamy risotto that is BURSTING with flavour for vegan.

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

  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.

TO MAKE THE RISOTTO

  1. Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
  2. Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
  3. Get full recipe==>>wallflowerkitchen.com