Friday, February 8, 2019

TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)





Risottos are one of my favourite dinners. When made right, they are rich and creamy, but not too heavy or stodgy. Plus, risotto rice picks up flavours so well, so there is a lot of potential to make a seriously amazing-tasting dish when you’ve got the makings of one in your stock cupboard.
And I have a new favourite risotto recipe: This Tomato & Roasted Mediterranean Vegetable Risotto! Sooooo flavourful and a dish everyone can enjoy, vegans and meat-eaters alike. Plus, risottos are naturally gluten-free too!

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 tomatoeschopped into small chunks
  • A small bunch of fresh basiltorn
  • 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. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
  4. ......
  5. ......
full recipe here : wallflowerkitchen.com