Looking for the perfect meal for those cold evenings?
Look no further!
This vegan roast vegetable risotto is perfect! It's warm, easy to make, and so tasty! You just can't go wrong!
We took this to have a picnic at my mums, in the garden, and it still tasted great!
Who doesn't love roast vegetables! And rice is the perfect comfort food!
I hope you all love this is much as we all do!
Ingredients
Veg;
1 tbsp Olive Oil
2 Peppers - Cut into small chunks
2 ½ Cups Cherry Tomatoes - Cut into halves
1 Large Courgette - Cut into small chunks
⅓ Small Butternut Squash - Cut into small chunks
Risotto;
1 tbsp Olive Oil
1 Large Red Onion - Diced
3 Garlic Cloves - Minced
225g Risotto Rice
1 tbsp Balsamic Vinegar
300ml Passata - You can get this in any supermarket with the bolognese sauces.
300 Vegetable Stock
50-100ml Water
Handful of Fresh Basil
Salt & Pepper to taste
Method
* Preheat the oven 200C
* Place your prepared veg on baking trays
* Spread oil over them and roast for 10-15 minutes, until they are tender
* Meanwhile, in a large frying pan, heat the oil.
* Cook the onions for 3 minutes and then add the garlic, cook for 1 minute.
* In a separate bowl coat the rice in vinegar.
* Add the rice to the frying pan.
* Add the passata and vegetable stock, ½ cup at a time. Alternating between the two.
* Mix in well.
* Once all the passata and stock has been added, cook for 20 minutes.
* Add the roast veg.
* Add the water until the rice isn’t dry.
* Cook for 5 minutes
* Remove from heat, stir in the basil, salt and pepper.
Serve
Enjoy!
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