Dorothy Porker

Vegan Roast Vegetable Risotto

An overhead shot of vegan roast vegetable risotto surrounded by its ingredients

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NOTE: This is an older recipe, of which I cannot retrace when I originally posted it before the hack of my old domain name. Unfortunately this also means I can’t retrace where I originally found the inspiration for the recipe. 

As Veganuary draws to a close it’s gotten really fucking cold here and there is nothing more comforting than a good risotto on a cold winter’s day.

The secret is to stir motherf*cker

I know a lot of people don’t ‘believe’ in risotto without cheese or butter, but the creaminess of a good risotto comes from the starch in the rice, not from the cheese. So as long as you add enough other sources of umami and stir your ass off a creamy vegan risotto is totally achievable. This roast vegetable risotto is just one example of that.

What do I have with vegan roast vegetable risotto?

I have mine like this, with nothing else. If you have a bigger appetite a nice piece of bread and/ or a light green salad should do you nicely.

Vegan Roast Vegetable Risotto

This risotto loaded with roast vegetables and made with tomato will leave you begging for more.
Course Dinner, Lunch, Main course
Cuisine Italian, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Servings 2
Author Dorothy Porker

Equipment

  • Oven
  • Roasting tray
  • Parchment
  • Measuring cup
  • Saucepan
  • Wooden spoon
  • Ladle

Ingredients

For the roast vegetables

  • 1 T - 15 ml olive oil
  • 11 oz - 300 gr cherry tomatoes
  • 2 red peppers roughly chopped
  • 1 large courgette cut length-ways and then sliced
  • pinch salt
  • pinch pepper

For the risotto

  • 1 c - 250 ml passata
  • 1 c - 250 ml vegetable stock
  • 1 T - 15 ml balsamic vinegar
  • 1 T - 15 ml olive oil
  • 4 shallots finely chopped
  • 4 cloves garlic minced
  • 8 oz - 225 gr arborio rice
  • 6  sun-dried tomatoes chopped into small chunks
  • fresh basil leaves to taste

Instructions

First roast the vegetables

  • Preheated an oven at 360° F/ 180° C.
  • Spread 11 oz - 300 gr of cherry tomatoes, 2 roughly chopped red peppers and 1 courgette halved and cut into slices in an even layer on some parchment paper on a baking tray, drizzled with olive oil and plenty of salt and pepper.
  • Roast for 30 minutes until soft.

Now make the risotto

  • Mix together 1 c - 250 ml of passata and stock with 1 T - 15 ml of balsamic vinegar in a large measuring cup.
  • Now to start your risotto, heat the remainder of the olive oil in a medium-sized saucepan on a medium-low heat. Add the 4 finely chopped shallots and cloves of garlic and stir until they have become translucent.
  • Add 11 oz - 225 gr of arborio rice, and keep stirring continuously from here on out. Stirring releases the starches in the rice and is the absolute key to a good creamy risotto.
  • Once your rice is coated in olive oil and has started to go translucent, this should take 5 minutes or so, start adding your passata - stock mixture, one ladle at a time. You should not add more liquid until the previous ladle has been fully absorbed into the rice.
  • After 20 minutes or so, your rice should be soft and all the liquids should have been. You can now add 6 chopped sun-dried tomatoes and the pre-roast veg. Stir everything in gently so the vegetables hold together a little bit. Taste and add more salt and pepper if necessary.
  • Serve with fresh basil and lots of freshly ground black pepper.

Notes

Once cooled down, reheated risotto is not very nice unless you roll it into balls, coat it in breadcrumbs and deep-fry it. 

Zoek je dit recept in het Nederlands? Ga dan naar Vette Sletten voor vegan geroosterde groenten risotto.
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