Tomato Risotto

• 1 Tbsp olive oil
• 300 g cherry tomatoes
• 2 bell peppers
• 1 zucchini
• 1 onion
• 3 cloves garlic
• 225 g risotto rice
• 1 Tbsp balsamic vinegar
• 250 ml pureed tomatoes
• 250 ml vegetable broth
• 6 dried tomatoes
• 1 tsp salt or to taste
• 1 Tbsp pepper or to taste
• 50 g parmesan cheese or to taste (optional) (2)

1. Dice peppers,onion and zuchini, mince garlic and preheat oven to 180C upper/lower
2. Put peppers, zucchini and cherry tomatoes onto a baking tray, cover with olive oil and season with salt and pepper
3. Roast vegetables in the oven for about 30min
4. Sautee onion in olive oil until thransparent, add garlic and continue for 30s
5. Add rice and balsamic vinegar and sautee while stirring for 1min
6. Add vegetable broth and tomato puree a small bit at a time, wait until moisture was been absorbed by the rice before adding more
7. Add roasted vegetables and dried tomatoes (rip them into small pieces) and cook them for 5min with the rest (1)
8. Season with spices to taste and add parmesan

Notes

(1) If the pot dries out, add more liquid
(2) Alternatively, use cream chese or butter

Tags

risotto Italian vegetarian vegan