Tomato & Roasted Mediterranean Vegetable Risotto

Indulge in the flavors of the Mediterranean with this vegan tomato and roasted vegetable risotto. Creamy Arborio rice combined with caramelized roasted vegetables creates a hearty and satisfying meal.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

Preheat the oven to 200C 400F

In a large baking tray, toss diced bell peppers, zucchini, cherry tomatoes, and sun-dried tomatoes with olive oil, dried oregano, salt, and pepper

Roast in the oven for 20-25 minutes, or until vegetables are tender and slightly caramelized

In a separate pot, heat olive oil over medium heat

Add diced onion and minced garlic

Cook until softened and fragrant, about 3-4 minutes

Add Arborio rice to the pot and stir to coat in the oil

Cook for another 2 minutes

Gradually add vegetable broth, one ladleful at a time, stirring frequently

Allow the rice to absorb the broth before adding more

Continue until all broth is used, and the rice is creamy and cooked through, about 20 minutes

Stir in the roasted Mediterranean vegetables and sliced black olives

Cook for an additional 2-3 minutes to heat through

Adjust seasoning with salt and pepper if needed

Serve hot, garnished with fresh basil leaves

Enjoy!