Ingredients
- For the roasted vegetables
- 1 tbsp olive oil
- 300 g cherry tomatoes
- 2 red peppers
- 1 large courgette, zucchini
- A generous pinch of salt and pepper
- For the risotto
- 1 tbsp olive oil
- 1 large red onion, diced
- 3 garlic cloves, minced
- 225 g risotto rice
- 1 tbsp balsamic vinegar
- 250 ml passata
- 250 ml vegetable stock
- Approx 6 sun-dried tomatoes, chopped into small chunks
- A small bunch of fresh basil, torn
- salt and pepper, to taste
- Optional vegan parmesan or "nooch", to serve
Instructions
- To roast the vegetables
- Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
- Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes.