Tomato & Roasted Mediterranean Vegetable Risotto
Ingredients:
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red peppers, chopped
- 3 cups vegetable broth
- 1/2 cup tomato passata
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
Preheat oven to 200C 400F
Place diced red bell pepper, zucchini, cherry tomatoes, and roasted red peppers on a baking sheet
Drizzle with olive oil and season with salt and pepper
Roast for 20-25 minutes or until vegetables are tender and slightly charred
In a large skillet, heat olive oil over medium heat
Add chopped onion and saut until translucent, about 5 minutes
Add minced garlic and cook for another minute
Stir in Arborio rice and cook for 2 minutes, stirring constantly, until rice is lightly toasted
Pour in vegetable broth and tomato passata
Bring to a simmer and cook, stirring occasionally, until most of the liquid is absorbed and rice is creamy, about 20-25 minutes
Stir in nutritional yeast, dried oregano, and dried basil
Season with salt and pepper to taste
Fold in the roasted Mediterranean vegetables
Serve the risotto hot, garnished with fresh basil leaves
Enjoy!
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