TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO recipes from cloudymarana -
In this TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO recipes, I always share fresh, flavorful, (mostly) healthy recipes that I like to make and eat in my real, actual life, every day. If I don't eat it in real life, I won't put it in the blog. My goal is to inspire you with approachable and interesting foods, whether you cook for yourself, your family, roommates, or your friends.
now it's time to cook TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO please refer to the following recipe
Creamy Tomato & Roasted Veg Risotto (Vegan)
A deliciously creamy risotto that is BURSTING with flavour
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.
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.
