Delicious roasted vegetable risotto

We hear a lot about the health benefits of cutting back our intakes of red meat, and increasing the amount of vegetables we eat, but it can be difficult to find meat-free meals that are both tasty and filling.

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Enter, this amazing risotto dish! With a delicious tomato base and plenty of yummy roasted veggies, you’ll be completely satisfied, and even the most devoted carnivore in your family will happily scoff it down.

Perfect if you’re looking for something vegetarian or vegan friendly.

Ingredients

For the roasted veggies:

  • 1 tablespoon olive oil
  • 300g cherry tomatoes
  • 2 red peppers
  • 1 large zucchini
  • A generous pinch of salt and pepper

For the risotto

  • 1 tablespoon olive oil
  • 1 large red onion, diced
  • 3 garlic cloves, crushed
  • 225g (1 cup) risotto rice
  • 1 tablespoon balsamic vinegar
  • 250ml (1 cup) passata
  • 250ml (1 cup) vegetable stock
  • (Optional) 6 sun-dried tomatoes, chopped into small chunks
  • A small bunch of fresh basil, torn
  • Salt and pepper, to taste
  • (Optional) parmesan to serve

Method

  1. Preheat the oven to 180C and add olive oil to a large roasting dish.
  2. Cut veggies into small chunks and place in dish, adding the salt and pepper before tossing to coat.
  3. Roast for 30 minutes.
  4. Meanwhile, heat olive oil in a large frying pan over medium-high heat.
  5. Cook onion for a few minutes, then add garlic and cook for a further 1 minute. Add rice and vinegar and stir for 30 seconds, until coated in oil. Add pasata and stock 1/2 cup at a time, alternating. Wait for each amount to be absorbed by the rice before adding the next.
  6. Cook for 20 minutes, stirring, then add sundried tomatoes and roasted vegetables. Stir to combine, adding more liquid if needed, and cook for 5 minutes until everything is cooked through and the rice is done.
  7. Remove from heat and add basil, salt and pepper, and parmesan if you wish.