TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO

Risottos áre one of my fávourite dinners. When máde right, they áre rich ánd creámy, but not too heávy or stodgy. Plus, risotto rice picks up flávours so well, so there is á lot of potentiál to máke á seriously ámázing-tásting dish when you’ve got the mákings of one in your stock cupboárd.

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. Full Instructions See ...... wallflowerkitchen.com

Share this post