Hey there, welcome to our recipe blog. Below you can obtain a guide on how to make very delicious Creamy Tomato & Roasted Vegan Risotto dishes. The manufacturing procedure is very easy, you just require to follow the methods that we have written on this page. The adhering to are the stages of just how to prepare Creamy Tomato & Roasted Vegan Risotto. Please follow the directions well.
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
For the Roasted 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.
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