Tomato & Roasted Vegetable Risotto
This creamy vegan risotto is packed with the vibrant flavors of the Mediterranean. Sun-ripened cherry tomatoes, roasted peppers, and zucchini are folded into arborio rice simmered with passata and balsamic vinegar for a rich, satisfying finish. Topped with fresh basil and optional vegan parmesan, it is a perfect gluten-free weeknight dinner.
Instructions
- 1
Preheat your oven to 180C / 350F and add olive oil (1 tbsp) to a roasting tin.
- 2
Toss cherry tomatoes (300 g), red bell pepper (2), and courgette (1) in the tin with salt pepper (1 pinch). Shake well to coat.
- 3
Roast the vegetables for 30 minutes until tender and slightly charred.
- 4
While vegetables roast, heat olive oil (1 tbsp) in a large pan over low-medium heat.
- 5
Sauté red onion (1) for a few minutes until soft, then add garlic cloves (3 clove) and cook for 1 minute more.
- 6
Stir in risotto rice (225 g) and balsamic vinegar (1 tbsp) for 30 seconds to coat the rice in oil.
- 7
Gradually add passata (250 g) and vegetable stock (250 ml) one ladle at a time, stirring frequently until each addition is absorbed.
- 8
After about 20 minutes of simmering, stir in sun dried tomatoes (6) and the roasted vegetables. Cook for a final 5 minutes.
- 9
Remove from heat and stir in fresh basil (1 bunch), [to_serve salt pepper], and [to_serve vegan parmesan]. Mix vigorously to create a creamy texture.
- 10
Serve the risotto immediately while warm.
Nutrition Facts
Per portion