Risottos are one of my favorite dishes at dinner. It is rich in taste but not too heavy. Risotto rice picks up flavors so well and turns into a delicious one-bowl dish. Course: Lunch/Dinner Preparation Time: ~15mins Cooking time: 30mins Total time: ~mins Ingredients: 2 x 250 g cherry tomatoes 3 chopped onions 2 garlic cloves 1 large Zucchini 2 red peppers 2 carrots 2 yellow and orange pepper. 2 spoon mint and coriander leaves paste. 1 tbsp freshly ground black pepper Sea salt Olive oil 3 to 4 basil leaves 250g risotto rice 150ml vegetable stock 1 tbsp vinegar 4 sun-dried tomatoes Salt as per taste Instructions: Preheat oven to 200°C and spread olive oil in a roasting pan. Chop the vegetable and tomatoes and spread them into one layer in a roasting pan. Sprinkle generously with black pepper and salt and roast for 15 minutes. Take roasted vegetables out in a plate To make risotto take medium size pan and add olive oil. Add chopped onion and garlic and saute them well. Stir in the rice