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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