Saturday, October 04, 2014

Vegan Tomato & Vegetable Risotto

This tomatoey vegetable risotto is delicious and filling, yet super easy to make.

Serves 2


  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 2 garlic cloves, crushed
  • 4-5 mushrooms
  • Handful of frozen peas
  • 3-4 handfuls of arborio rice
  • 200-250ml cold water
  • Pinch of paprika
  • Pinch of parsley (fresh or dry)
  • Half a tin of chopped tomatoes

For the risotto:

  • Dice the vegetables and add to a wok with some olive oil and the crushed garlic, cook for 10-15 minutes or until the veg is soft
  • Add the frozen peas, rice and water
  • Sprinkle with the paprika and parsley and simmer for a further 10-15 minutes
  • Add the chopped tomatoes and simmer for 10-15 minutes
  • Serve and enjoy!

No comments:

Post a Comment