TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN)


A deliciously creamy risotto that is BURSTING with flavour

SERVINGS: 4

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 
For full instructions kindly visit wallflowerkitchen.com

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