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Roasted tomato and courgette risotto

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Ingredients

Adjust Servings:
1 tbsp olive oil
12 cherry tomatoes, halved
1 courgettes, sliced into 1cm rings
2 baby shallots, peeled and finely diced
1/2 tsp fennel seeds
2 garlic cloves, crushed
1 tsp fresh rosemary, finely chopped
150g paella rice
600ml vegetable stock
100g chopped tomatoes
1 tsp smoked paprika
1 bay leaf
80g frozen peas
lemon juice, to taste
1 tsp dairy-free butter
TO SERVE
nutritional yeast, to sprinkle

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Roasted tomato and courgette risotto

No parmesan, no matter. This meat-free risotto has the base of a bolognese sauce, yet the smokiness and texture of a paella. Scattering over a sprinkling of nutritional yeast at the end is a great alternative to cheese and adds a creamy, nutty texture.

Features:
  • Vegan
Cuisine:
  • 30 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Coat the courgettes and tomatoes in half the olive oil and spread out on a baking tray. Season lightly and roast in a preheated oven at 190C for 20-25 minutes or until the courgettes are coloured and the tomatoes are blistered.

  2. Heat the remaining olive oil in a small saucepan and sauté the shallots over a medium-high heat for 5 minutes, or until soft and starting to colour. Add the fennel seeds, rosemary and garlic and cook for 1 minute more, stirring constantly.

  3. Toast the arborio rice for 30 seconds before adding a ladleful of stock with the chopped tomatoes, smoked paprika and bay leaf.

  4. Stir frequently and cook over a medium heat until nearly all the stock has been absorbed. Keep adding the stock gradually until the rice is nearly cooked (this should take 15/20 minutes).

  5. Pour in the peas and cook for 3-4 minutes more. Stir in the lemon juice, roasted vegetables and butter, and season to taste.

  6. Divide between bowls, discarding the bay leaf, and serve with a good grind of black pepper and sprinkling of nutritional yeast, if desired.

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