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Duration - 1, hour

Servings - 2

Suitable for Vegetarians

Suitable for Vegans

I came across this recipe while trying to find a solution to the countless unopened packets of risotto rice we'd somehow built up. Normally I'd go for a sea food risotto but I was looking for a vegetable based alternative.

This is also suitable for vegans if you exclude the butter and parmesan (or use vegan suitable alternatives)

Ingredients

1 large red onion diced
1 courgette thinly sliced
5 garlic cloves chopped
2 red peppers chopped
250ml vegetable stock
250ml passata
250g risotto rice
1 tbsp balsamic vinegar
8 Cherry tomatoes chopped in half
6 sun-dried tomatoes chopped in half
1 tbsp vegetable oil
Salt
Pepper
Parmesan (optional)
Butter (optional)

Directions

Preheat oven to 180 degrees F (356 degrees C).

Add courgette, peppers, onion and cherry tomatoes to roasting tin and drizzle with oil. Season with salt and pepper, mix well and add to oven for 40 minutes.

While the vegetables are roasting, heat olive oil in a large pan. Add onion and cook until clear, then add garlic for one minute.

Add rice and vinegar to pan and stir until the rice is coated in vinegar and oil.

Regularly add passata and stock a cup at a time, alternating between the two for approximately 20-30 minutes until rice is cooked. Stir in the rice between top ups to ensure liquid is absorbed.

Add sun-dried tomatoes and roasted vegetables, stir and cook for five minutes.

Remove from the heat and add salt and pepper to season. Optionally add parmesan and butter if a creamier risotto is preferred.

Serve with grated parmesan if desired.