A deliciously creámy risotto thát is BURSTING with flávour
Ingredients
For the roásted vegetábles
- 1 tbsp olive oil
- 300 g cherry tomátoes
- 2 red peppers
- 1 lárge courgette, zucchini
- á generous pinch of sált ánd pepper
For the risotto
- 1 tbsp olive oil
- 1 lárge red onion, diced
- 3 gárlic cloves, minced
- 225 g risotto rice
- 1 tbsp bálsámic vinegár
- 250 ml pássátá
- 250 ml vegetáble stock
- ápprox 6 sun-dried tomátoes, chopped into smáll chunks
- á smáll bunch of fresh básil, torn
- sált ánd pepper, to táste
- Optionál vegán pármesán or "nooch", to serve
Instructions
To roást the vegetábles
- Preheát the oven to 180C / 350F ánd ádd the olive oil to á roásting tin.
- Chop the vegetábles into smáll chunks ánd spreád out in the tin, ádding the sált ánd pepper before giving everything á sháke to coát.
- Full instructions see wallflowerkitchen.com
Creamy Tomato & Roasted Veg Risotto (Vegan)
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Oleh
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