TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)
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A deliciously creamy risotto that is BURSTING with flavour
SERVINGS: 4
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 full instructions kindly visit wallflowerkitchen.com
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