Tomato & Roasted Mediterranean Vegetable Risotto



This Vegan Tomato & Roasted Mediterranean Vegetable Risotto is a hearty and flavorful dish that celebrates the vibrant flavors of the Mediterranean. The creamy Arborio rice combined with roasted vegetables creates a comforting and satisfying meal.

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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