Tomato & Roasted Mediteranean Vegetable Risotto

And I have a new favourite risotto recipe: This Tomato & Roasted Mediterranean Vegetable Risotto! Sooooo flavourful and a dish everyone can enjoy, vegans and meat-eaters alike. Plus, risottos are naturally gluten-free too!

A deliciously creamy risotto that is BURSTING with flavour.

Tomato & Roasted Mediteranean Vegetable Risotto

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 :

To roast the vegetables :

Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
Roast for 30 minutes.

To make the risotto :

Meanwhile, add olive oil to a shallow casserole dish or large frying pan, on a low-medium heat.
Sauté the onion for a few minutes before adding the minced garlic and cooking for another minute.
Stir in the rice with the vinegar and stir for approx 30 seconds, to coat it in the oil.
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.