Looking for a delicious and healthy way to enjoy the flavors of the Mediterranean? Then you’ll love this Tomato & Roasted Mediterranean Vegetable Risotto recipe! Made with fresh, flavorful ingredients, this Vegan dish is a great way to nourish your body and satisfy your taste buds.
Tomato & Roasted Mediterranean Vegetable Risotto
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 cups diced tomatoes
- 1 zucchini, diced
- 1 eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup black olives, pitted and sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place the diced eggplant, zucchini, red and yellow bell peppers on a baking sheet. Drizzle with olive oil, sprinkle dried basil and oregano, and season with salt and pepper. Roast for 20-25 minutes until translucent and tender.
- Meanwhile, heat olive oil over medium heat in a large pan. Add the onion and garlic and sauté until translucent and fragrant.
- Add the Arborio rice and toast for 1 minute stirring constantly.
- Stir in the diced tomatoes and vegetable broth. Bring to a boil and then reduce the heat to low. Let the risotto simmer, stirring occasionally for about 15 minutes until the liquid is absorbed and the rice is al dente.
- Stir in the roasted vegetables and sliced black olives.
- Garnish with chopped parsley and serve hot.
If you prefer a creamier risotto, add a splash of almond milk or soy cream towards the end of cooking.
Tomato Risotto
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 cups diced tomatoes
- 1 tbsp tomato paste
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil over medium heat in a large pan. Add the onion and garlic and sauté until translucent and fragrant.
- Add the Arborio rice and toast for 1 minute stirring constantly.
- Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a boil and then reduce the heat to low. Let the risotto simmer, stirring occasionally for about 15 minutes until the liquid is absorbed and the rice is al dente.
- Stir in the grated Parmesan cheese, dried basil, and dried oregano. Season with salt and pepper to taste.
- Garnish with chopped parsley and serve hot.
FAQ
Here are some frequently asked questions about making risotto:
- What type of rice should I use? Arborio rice is the traditional choice for making risotto due to its high starch content and creamy texture when cooked.
- Do I have to use vegetable broth? No, you can use chicken broth or beef broth if you prefer. However, vegetable broth is a great choice for a vegan or vegetarian recipe.
- Why do I have to toast the rice? Toasting the rice enhances its nutty flavor and helps it hold its shape during cooking.
How to make Tomato & Roasted Mediterranean Vegetable Risotto – Cooking video
Check out this video tutorial for making tomato & roasted Mediterranean vegetable risotto:
Want to take your risotto-making skills to the next level? Consider getting this Stainless Steel Risotto Pan from Amazon, which is perfect for simmering rice evenly and achieving that creamy texture that makes risotto so delicious.
That’s all for now! Thanks for reading and we hope you enjoy making these delicious risotto recipes at home.
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