Tomato & Roasted Vegetable Risotto (Vegan)

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:

1. Preheat oven to 200°C and spread olive oil in a roasting pan.
2. Chop the vegetable and tomatoes and spread them into one layer in a roasting pan.
3. Sprinkle generously with black pepper and salt and roast for 15 minutes.
4. Take roasted vegetables out in a plate
5. To make risotto take medium size pan and add olive oil.
6. Add chopped onion and garlic and saute them well.
7. Stir in the rice with vinegar for approx 30 seconds.
8. Pour in the vegetable stock and cook them well so that vegetable stock must be easily absorbed in the rice.
9. After 20 minutes add Roasted vegetables, Roasted tomatoes, and chopped sun-dried tomatoes in Risotto rice.
10. Stir them all together, add more water if needed and cook them for 5 minutes
11. Turn off the heat and add salt, pepper, and stir in the basil.
12. Enjoy your one-bowl meal!

Benefits:

• Cherry tomato is rich in vitamin C, a cherry tomato boost immunity, and also acts as an antioxidant. Cherry tomato protects the skin from the sun and acts as a sunblock.