Creamy Tomato & Roasted Vegetable Risotto (Vegan)

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  1 ⁵⁄₁₆ cup, chopped or sliced or 236g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

• Balsamic vinegar

  1 tbsp or 16g

• Passata

  Tomato Cooking Base - Woolworths

  150g

• Sun-dried tomatoes

  Packed in oil, drained

  6 piece or 18g

• Basil

  Fresh

  4 leaf, whole or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  3 tbsp or 15g

Directions

1. 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. 3. Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil. 4. Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two. Allow each amount to be absorbed by the rice before adding the next. 5. After 20 minutes, add in the sundried tomatoes and the roasted vegetables. Give everything a stir, adding more liquid if needed, and cook for a further 5 minutes until everything is cooked through and the rice is done. 6. Remove from the heat and stir in the basil, salt and pepper and vegan cheese (if using). Feel free to stir in any extra oil or dairy-free butter at this point for an extra creamy risotto. 7. Serve right away and enjoy!