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RECIPE: Tomato + Vegetable Risotto (No Stir)

RECIPE: Tomato + Vegetable Risotto (No Stir)

If you’re looking for a healthy, vegtastic risotto that doesn’t require endless stirring, welcome – you’ve come to the right place.

This recipe came about a couple of years ago when I was looking for easy vegan recipes, and came across a blog named ‘Vegangela’. As you might have guessed, it’s written by a lady named Angela, and it’s full of awesome vegan recipes. I recommend you check it out! Over the past couple of years I’ve played around with this risotto recipe, modifying it to add lots of lovely veggies. It’s something we have every couple of weeks, and it never fails to disappoint.

Having only ever made creamy risottos, the concept of a tomato risotto originally seemed a bit alien to me, but now I’m hooked.

Here’s what you need and what to do with it to make this scrumptious dinner…

Tomato + Vegetable Risotto (No Stir, Vegan)

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Servings: 2

Ingredients

  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • 3 bell peppers, chopped
  • 8-10 mushrooms, chopped
  • 1 small courgette, chopped
  • 1 200g tin of sweetcorn
  • 2 cartons of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • 1 cup arborrio rice
  • 500ml vegetable stock
  • 1tsp mixed herbs
  • Black pepper to season
  • 1 tbsp nutritional yeast (optional)

Instructions

  • Pre-heat oven to 200°C
  • Heat the olive oil in a pan – or preferably an oven-prove dish so that you only need to use one pot
  • Add the onions and garlic and sauté for 3-4 minutes
  • Add peppers, mushrooms and courgette and continue to sauté for 10-12 minutes or until the vegetables have begun to soften
  • Add sweetcorn, chopped tomatoes, tomato puree and mix together.
  • Add arborio rice, vegetable stock, herbs, pepper and nutritional yeast
  • If you’re using an oven proof dish on the hob at this point, simply transfer the dish to the oven. If you’re not, decant the mixture into your oven-proof dish, then move to the oven
  • Leave to bake for 30-35 minutes, until the liquid has gone. It’s a good idea to check half way through, just to make sure it’s not sticking to the bottom of the dish
  • Remove from the oven and enjoy your tasty risotto. You could also stir in some fresh spinach at this point, for an extra boost of goodness!

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