Total Time: 45 Minutes
Ingredients
For the Roasted Vegetables
• 1 Tbsp Olive Oil
• 300g cherry tomatoes
• 2 red Capsicums
• 1 Zucchini
•Salt and Pepper
For the Risotto
• 1 Tbsp Olive Oil
• 1 large red onion, diced
• 3 garlic cloves
• 225g Risotto Rice
• 1 Tbsp Balsamic vinegar
• 250ml Passata
• 250ml vegetable stock
• 6 sundried tomatoes, chopped
• Handful of kalamata Olives
• Bunch of Basil
• Salt and Pepper, to taste
Method
1. Preheat the oven to 180C and add the Olive oil to a roasting tin. Chop the vegetables into small chunks and spread out in the tin, roasting in the oven for 20 minutes.
2. Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
3. Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
4. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
5. 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.
6. After 20 minutes, add in the sun dried 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.
7. 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.
There you have it – The simplest and yummiest risotto you will ever try, full of fiber sourced from all the vegetables.
