Italian-Style Risotto With Roasted Vegetables

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"Creamy Italian-style risotto is made of yummy roasted vegetables and filled with mushrooms, broccoli and a lot of tomatoes! Easily make a big batch of delicious healthy lunch for the whole fmaily or leave sometimes for dinner! This risotto is very creamy and full of Italian flavour! It's vegan and gluten-free."
-- @WrittenByVegan
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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4

Recipe Card

For roasted vegetables

ingredients

  • 2 medium sliced carrots
  • 2 medium sliced zucchini
  • 1 medium red capsicum (pepper)
  • 2 tbsp olive oil
  • salt
  • pepper

Method

  • Step 1

    Preheat oven to 200°C/392°F.

  • Step 2

    Place the cut vegetables on a baking tray lined with a parchment paper. Drizzle with olive oil and season with salt and pepper. Mix it well and roast for 30 minutes.

  • Step 3

    Meanwhile, heat olive oil in a large saucepan. Add onion, garlic, and cook for 5 minutes.

  • Step 4

    Now add rice, 1 cup vegetable stock, canned tomatoes, and tomato paste. Cook for 5 minutes or until all liquid is absorbed. Add another 1 cup vegetable stock and cook until all liquid is absorbed by rice again, about 5 minutes. Repeat this step one more time with the last cup of vegetable stock. Cook for 10 minutes until all liquid is absorbed and rice softens.

  • Step 5

    Add rice vinegar or balsamic vinegar, dried oregano, mushrooms, broccoli, and fresh basil leaves to the saucepan. Cook for an additional 10 minutes.

  • Step 6

    Lower the heat to minimum and stir into roasted vegetables. Taste and season with salt and/or pepper.

  • Step 7

    Divide the risotto into plates. Serve with fresh chopped parsley, sprouts, or shredded vegan cheese.

For risotto

ingredients

  • 1 tbsp virgin olive oil
  • 1 medium chopped red onion
  • 4 cloves minced garlic
  • 1 cup Arborio rice
  • 3 cup vegetable stock
  • 1 can diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp white rice vinegar
  • 1 tbsp dried oregano
  • 1 cup sliced white button mushrooms
  • 1 cup broccoli florets
  • 1 small bunch basil leaves
  • chopped fresh parsley for garnish
  • sprouts for garnish
  • shredded vegan cheese for garnish
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