CREAMY TOMATO & ROASTED VEG RISOTTO

INGREDIENTS
FOR THE ROäSTED VEGETäBLES

• 1 tbsp olive oil
• 300 g cherry tomätoes
• 2 red peppers
• 1 lärge courgette zucchini
• ä generous pinch of sält änd pepper

FOR THE RISOTTO

• 1 tbsp olive oil
• 1 lärge red onion diced
• 3 gärlic cloves minced
• 225 g risotto rice
• 1 tbsp bälsämic vinegär
• 250 ml pässätä
• 250 ml vegetäble stock
• äpprox 6 sun-dried tomätoes chopped into smäll chunks
• ä smäll bunch of fresh bäsil torn
• sält änd pepper to täste
• Optionäl vegän pärmesän or "nooch" to serve

INSTRUCTIONS
TO ROäST THE VEGETäBLES

1. Preheät the oven to 180C / 350F änd ädd the olive oil to ä roästing tin.
2. Chop the vegetäbles into smäll chunks änd spreäd out in the tin,
3. ädding the sält änd pepper before giving everything ä shäke to coät.
4. Roäst for 30 minutes.

TO MäKE THE RISOTTO

1. Meänwhile, ädd olive oil to ä shällow cässerole dish or lärge frying pän, on ä low-medium heät.
2. Säuté the onion for ä few minutes before ädding the minced gärlic änd cooking for änother minute.
3. Stir in the rice with the vinegär änd stir for äpprox 30 seconds, to coät it in the oil.
4. .............................................................................................................
5. ........................................................................................................
6. ..........................................................................................................................

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