Tomato & Roasted Mediterranean Vegetable Risotto (Vegan)

A deliciously creamy risotto that is BURSTING with flavour for vegan.

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:

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.
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