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Vegan Tomato Roasted Vegetable Risotto

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450
A flavorful and hearty vegan risotto featuring roasted vegetables and fresh basil, perfect for a comforting meal.

Ingredients

Vegetables

  • 1 tbsp olive oil (for roasting)
  • 1 large red onion (diced)
  • 3 cloves garlic (minced)
  • 225 g risotto rice Arborio
  • 1 tbsp balsamic vinegar
  • 250 g passata or chopped tomatoes
  • 250 ml vegetable stock
  • 6 sun-dried tomatoes sun-dried tomatoes (chopped into small chunks)
  • 1 small bunch fresh basil (torn)
  • to taste Salt and pepper
  • to serve Optional vegan parmesan or nooch

Additional vegetables

  • 1 tbsp olive oil (for roasting)
  • 300 g cherry tomatoes
  • 2 medium red bell peppers
  • 1 large courgette zucchini
  • a pinch salt and pepper

Instructions 

  • Preheat oven to 180°C (350°F). Toss chopped vegetables with olive oil, salt, and pepper; roast for 30 minutes.
  • In a large pan, sauté diced onion until translucent, then add minced garlic and cook for 1 minute.
  • Add risotto rice and vinegar; stir for 30 seconds. Gradually add passata and vegetable stock, allowing each addition to absorb before adding the next, cooking for about 20 minutes.
  • Stir in sun-dried tomatoes and roasted vegetables; cook for 5 more minutes. Remove from heat, then fold in basil, salt, pepper, and vegan cheese if desired.

Notes

Feel free to add extra vegan cheese or a drizzle of olive oil for creaminess.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Risotto