Description
A creamy Vegan Tomato & Roasted Vegetable Risotto that’s bursting with Mediterranean flavor. Dairy-free, naturally gluten-free, and perfect for a cozy Crockpot dinner or weeknight meal.
Ingredients
- 1 tbsp olive oil
- 300 g / 10.5 oz cherry tomatoes
- 2 medium red bell peppers
- 1 large courgette / zucchini
- Salt and pepper
- 1 tbsp olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 225 g / 8 oz Arborio risotto rice
- 1 tbsp balsamic vinegar
- 250 g / 8.8 oz passata or chopped tomatoes
- 250 ml / 1 cup vegetable stock
- 6 sun-dried tomatoes, chopped
- Fresh basil, torn
- Salt and pepper, to taste
- (Optional) vegan parmesan or nutritional yeast
Instructions
1. Preheat oven to 180C / 350F. Add olive oil to a roasting tin.
2. Chop vegetables into chunks, season with salt and pepper, and roast for 30 minutes.
3. Heat olive oil in a pan, sauté onion for 3 minutes, then add garlic and cook for 1 minute.
4. Stir in rice and vinegar, cook for 30 seconds.
5. Add passata and stock gradually, stirring until absorbed before adding more.
6. After 20 minutes, stir in sun-dried tomatoes and roasted vegetables, cook for 5 more minutes.
7. Remove from heat, stir in basil, season, and add vegan parmesan or nutritional yeast if using.
8. Serve hot and enjoy!
Notes
Use Arborio rice for the creamiest texture.
Warm your stock before adding to the rice.
Add extra stock or passata if risotto looks too thick.
Leftovers reheat well with a splash of stock or water.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Slow Cooker
- Cuisine: Mediterranean, Vegan
Nutrition
- Serving Size: 1/4 recipe
- Calories: 357
- Sugar: 10.6g
- Sodium: 230mg
- Fat: 8.8g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 62.3g
- Fiber: 4.8g
- Protein: 9.2g
- Cholesterol: 0mg