Tomato and Roasted Mediterranean Vegetable Risotto
This Tomato and Roasted Mediterranean Vegetable Risotto is so a dish everybody is able to appreciate, vegans and meat-eaters alike. Additionally, risottos are obviously gluten-free also!
For the Roasted Vegetables
- 300 g cherry-tomatoes
- 2 red-peppers
- 1 large courgette zucchini
- A generous pinch of salt and pepper
- 1 tbsp olive-oil
For the Risotto
- 250 ml vegetable-stock
- 1 large red-onion diced
- 3 garlic cloves minced
- 250 ml passata
- 225 g risotto-rice
- 1 tbsp balsamic-vinegar
- Approx 6 sun-dried tomatoes chopped into small chunks
- A small bunch of fresh basil torn
- salt and pepper to taste
- 1 tbsp olive-oil
- vegan parmesan or nooch to serve (Optional)
To roast the Veggies
Preheat the oven to 350°F then add olive-oil into a roasting tin.
Chop the veggies into small-chunks & spread-out in the tin, then add pepper and salt prior to giving everything a shake to coat.
Then roast for half an hour.
To make the Risotto
Add olive oil into a shallow casserole-dish or large-pan, on a low-medium-heat.
Sauté the onion for a couple of minutes before adding the minced garlic and cooking for a few minute.
Stir in the rice using the vinegar then stir for 30seconds, then to coating it from the oil.
Pour at the vegetable stock and passata, 1/2 cup at a time, alternating between both. Allow each amount to be absorbed by the rice before adding the next.
After 20 minutes, then add from the sundried-tomatoes along with veggies. Stir everything, then add more liquid if necessary and cook for 5minutes or tlil all is cooked through and the rice is finished.
Remove from the heat and stir in the basil, pepper and salt along with vegan-cheese (if using). Don't hesitate to stir in any excess dairy-free butter or oil in this stage to get an extra creamy-risotto.
Serve and enjoy!