Tomato Risotto with Roasted Winter Vegetables

SERVES 2PREP COOK

roasted vegetables

1tablespoon

olive oil

1cup

cherry tomatoes, halved

6spears

asparagus, cut into half inch pieces

1large

zucchini, cut into half inch cubes

sea salt

black pepper, ground

  1. Pre-heat oven to 320℉ / 160℃.

  2. On a baking sheet, coat all vegetables with olive oil and seasoning. You may also add other vegetables to roast with.

  3. Bake for 45m. Remove and set aside.

tomato risotto

2tablespoons

olive oil

1large

red onion, diced

3cloves

garlic, minced

1cup

arborio rice

1tablespoon

balsamic vinegar

4cups

vegetable stock

4cups

passata, a.k.a. strained tomatoes

  1. In a large non-stick pan over low-medium heat, add olive oil.

  2. Add red onion to cook until soft (10m).

  3. Add to cook garlic for 2m, stirring to combine.

  4. Add to cook arborio rice and balsamic vinegar for 2m, stirring to combine.

  5. Add ½ cup of vegetable stock. Continuously stir until arborio rice has completely absorbed it. Do the same with passata — Add ½ cup and continuously stir until absorbed.

  6. Repeat this process by alternating vegetable stock and passata until the arborio rice has absorbed and is soft to the bite and very creamy (~40m). Stirring continuously is essential.

to serve

2sprigs

fresh basil, roughly chopped

sea salt

black pepper, ground

  1. Gently stir in roasted vegetables for 5m. Season with sea salt and black pepper to taste.

  2. Prepare two plates. Add a portion into each plate. Garnish with fresh basil. Serve!