Italian-Style Risotto With Roasted Vegetables

Creamy Italian-style risotto is made of yummy roasted vegetables and filled with mushrooms, broccoli and a lot of tomatoes! Easily make a big batch of delicious healthy lunch for the whole fmaily or leave sometimes for dinner! This risotto is very creamy and full of Italian flavour! It's vegan and gluten-free.

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Course: Main Course

Cuisine: Italian

Keyword: Arborio rice, Italian, rice, risotto, roasted vegetables, vegetables

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: people

Calories: 242.4kcal

Ingredients

For roasted vegetables:

2 medium carrots sliced
2 medium zucchini sliced
1 medium red capsicum sliced
2 tbsp olive oil
salt and pepper

For risotto:

1 tbsp olive oil
1 medium red onion chopped
4 cloves garlic minced
1 cup Arborio rice
3 cup vegetable stock
1 can diced tomatoes
2 tbsp tomato paste
1 tbsp white rice vinegar or white balsamic vinegar
1 tsp dried oregano
1 cup white button mushrooms sliced
1 small broccoli cut in florets
1 small bunch of fresh basil
salt and pepper to taste
fresh chopped parsley for garnish (optional)
sprouts for garnish (optional)
vegan shredded cheese¹⁾ for garnish (optional)

Instructions

Preheat oven to 200°C/392°F.
Place the cut vegetables on a baking tray lined with a parchemtn paper. Drizzle with olive oil and season with salt and pepper. Mix it well and roast for 30 minutes.
Meanwhile, heat olive oil in a large saucepan. Add onion, garlic, and cook for 5 minutes.
Now add rice, 1 cup vegetable stock, canned tomatoes, and tomato paste. Cook for 5 minutes or until all liquid is absorbed. Add another 1 cup vegetable stock and cook until all liquid is absorbed by rice again, about 5 minutes. Repeat this step one more time with the last cup of vegetable stock. Cook for 10 minutes until all liquid is absorbed and rice softens.
Add rice vinegar or balsamic vinegar, dried oregano, mushrooms, broccoli, and fresh basil leaves to the saucepan. Cook for additional 10 minutes.
Lower the heat to minimum and stir into roasted vegetables. Taste and season with salt and/or pepper.
Divide the risotto into plates. Serve with fresh chopped parsley, sprouts, or shredded vegan cheese.

Notes

1)Alternatively, you can use nutritional yeast.

Nutrition