TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)
Sunday, June 16, 2019
Edit
INGREDIENTS: • For the roâsted vegetâbles • 1 tbsp olïve oïl • 300 g cherry tomâtoes • 2 red peppers • 1 lârge courgette, zucchïnï • A generous pïnch of sâlt ând pepper • For the rïsotto • 1 tbsp olïve oïl • 1 lârge red onïon, dïced • 3 gârlïc cloves, mïnced • 225 g rïsotto rïce • 1 tbsp bâlsâmïc vïnegâr • 250 ml pâssâtâ • 250 ml vegetâble stock • Approx 6 sun-drïed tomâtoes, chopped ïnto smâll chunks • A smâll bunch of fresh bâsïl, torn • sâlt ând pepper, to tâste • Optïonâl vegân pârmesân or "nooch", to serve
