á deliciously creámy risotto thát is BURSTING with flávour.
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
- Preheát the oven to 180C / 350F ánd ádd the olive oil to á roásting tin.
- Chop the vegetábles into smáll chunks ánd spreád out in the tin, ádding the sált ánd pepper before giving everything á sháke to coát.
- Roást for 30 minutes.
Visit Wall Flower Kitchen for full recipe.
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