Name: Tomato & Roasted Vegetable Risotto
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 tbsp olive oil (for roasting); 300 g cherry tomatoes (whole); 2 null red bell pepper (medium sized, chopped into chunks); 1 null courgette (large, chopped into chunks); 1 pinch salt pepper (generous amount); 1 tbsp olive oil (for sautéing); 1 null red onion (large, diced); 3 clove garlic cloves (minced); 225 g risotto rice (arborio); 1 tbsp balsamic vinegar (high quality); 250 g passata (or chopped tomatoes); 250 ml vegetable stock (warm); 6 null sun dried tomatoes (chopped into small chunks); 1 bunch fresh basil (small bunch, torn); null to_serve salt pepper (to taste); null to_serve vegan parmesan (optional, or nutritional yeast)

Instructions

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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.