By wallflowerkitchen.com
Vegan Tomato & Roasted Vegetable Risotto
Instructions
Prep:10minCook:35min
A creamy Tomato & Roasted Veg Risotto that is bursting with flavour. Vegan, no dairy and naturally gluten-free too.
Updated at: Sat, 29 Nov 2025 03:16:03 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories333.8 kcal (17%)
Total Fat4.8 g (7%)
Carbs64.8 g (25%)
Sugars11.1 g (12%)
Protein8.8 g (18%)
Sodium464.9 mg (23%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1red onion
large, diced
3garlic cloves
minced
225grisotto rice
Arborio
1 Tbspbalsamic vinegar
250gpassata
or chopped tomatoes
250mlvegetable stock
6sun-dried tomatoes
approx, chopped into small chunks
fresh basil
small, torn
salt
to taste
pepper
to taste
vegan parmesan
Optional, or "nooch", to serve
300gcherry tomatoes
2red bell peppers
medium
1courgette
large, zucchini
salt
generous
pepper
Instructions
View on wallflowerkitchen.com
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Notes
6 liked
0 disliked
Delicious
Easy
Fresh
Makes leftovers
Special occasion
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