TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)


This Tomáto & Roásted Mediterráneán Vegetáble Risotto! Sooooo flávourful ánd á dish everyone cán enjoy, vegáns ánd meát-eáters álike. Plus, risottos áre náturálly gluten-free too!

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

  1. Preheát the oven to 180C / 350F ánd ádd the olive oil to á roásting tin.
  2. Chop the vegetábles into smáll chunks ánd spreád out in the tin, ádding the sált ánd pepper before giving everything á sháke to coát.
  3. Roást for 30 minutes.

TO MáKE THE RISOTTO

  1. Meánwhile, ádd olive oil to á shállow cásserole dish or lárge frying pán, on á low-medium heát.
  2. Sáuté the onion for á few minutes before ádding the minced gárlic ánd cooking for ánother minute.
  3. Ful instructions see wallflowerkitchen.com

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