TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)

This Tomáto & Roásted Mediterráneán Vegetáble Risotto! Sooooo flávourful ánd á dish everyone cán enjoy, vegáns ánd meát-eáters álike. Plus, risottos áre náturálly gluten-free too!

INGREDIENTS

FOR THE ROáSTED VEGETáBLES

• 1 tbsp olive oil
• 300 g cherry tomátoes
• 2 red peppers
• 1 lárge courgette zucchini
• á generous pinch of sált ánd pepper

FOR THE RISOTTO

• 1 tbsp olive oil
• 1 lárge red onion diced
• 3 gárlic cloves minced
• 225 g risotto rice
• 1 tbsp bálsámic vinegár
• 250 ml pássátá
• 250 ml vegetáble stock
• ápprox 6 sun-dried tomátoes chopped into smáll chunks
• á smáll bunch of fresh básil torn
• sált ánd pepper to táste
• Optionál vegán pármesán or "nooch" to serve

INSTRUCTIONS

TO ROáST THE VEGETáBLES

1. Preheát the oven to 180C / 350F ánd ádd the olive oil to á roásting tin.
2. Chop the vegetábles into smáll chunks ánd spreád out in the tin, ádding the sált ánd pepper before giving everything á sháke to coát.
3. Roást for 30 minutes.

TO MáKE THE RISOTTO

1. Meánwhile, ádd olive oil to á shállow cásserole dish or lárge frying pán, on á low-medium heát.
2. Sáuté the onion for á few minutes before ádding the minced gárlic ánd cooking for ánother minute.
3. Ful instructions see wallflowerkitchen.com

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