Creamy Tomato & Roasted Veg Risotto (Vegan)

A deliciously creamy risotto that is BURSTING with flavour

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

To roast the vegetables

1. Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.
2. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.
3. Roast for 30 minutes.
4. Full instructions visit @wallflowerkitchen